Mexican Chicken Lasagna Recipe

Mexican Chicken Lasagna Recipe

Ingredients:

2 Tbsps of vegetable oil
2 garlic cloves; minced
2 cans of condensed tomato-soup
1 & 1/2 tsp of salt
2 Tbsps of chili seasoning
1 large onion: chopped
1 pc of red bellpepper; seeded, chopped
10 ounces of Rosarita’s enchilada-sauce
1 tsp of cumin (ground)
10 ounces cooked lasagna
1/2 tsp of pepper
6 ounces of sliced sharp-Cheddar cheese
6 ounces of sliced Monterey-Jack cheese
4 c of cooked turkey or chicken
A pint of small curd cottage-cheese
2 large eggs
3-4 Tbsps of canned diced chiles (green)
1/3 c of cilantro

Instructions:

Have oil heated in wide fry pan place over mid-heat. You add the garlic, onions, and pepper. Stir while cooking ’til onions become soft.
Add the enchilada-sauce, soup, pepper, salt, cumin & chili seasoning. Adjust the heat then simmer w/o cover ’til thick, stirring often. You prepare the cheese-filling.

Spread some sauce into greased 9×13″ bake dish. You arrange one-half of noodles over the sauce. You spread one-half cheese-filling then top w/ rest of the sauce.
Sprinkle 1/2 chicken over the sauce then top w/ 1/2 of cheese slices. Repeat layers ending w/ slices of cheese. Have lasagna baked w/o cover at 375 degrees F for approx 35 mins ’til it bubbles.

Uncover then cool for 5 mins before slicing into medium squares. To prepare cheese-filling: Combine curd cottage-cheese, cilantro, eggs and canned chiles.

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