Mexican Chicken Lasagna
Ingredients: 2 Tbsp Vegetable Oil 1 Lg Onion -- chopped 2 Cloves Garlic -- minced 1 Red Or Green Bell Pepper -- seeded 2 Cans Cream Of Tomato Soup -- undiluted 1 10 Oz Can Enchilada Sauce 1 1/2 Tsp Salt 1/2 Tsp Pepper 2 Tbsp Chili Powder 1 Tsp Ground Cumin --Cheese Filling-- 10 Oz Lasagne** 4 C Cooked Chicken -- Or Turkey 6 Oz Sharp Cheddar Cheese -- slliced 6 Oz Monterey Jack Cheese -- sliced Cook Lasagna according to package directions Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often Prepare cheese filling. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares " Unless we are willing to help a person overcome his faults, there is little value in pointing them out." --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
