Mexican-Style Lasagne With Chicken


2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 red and green bell peppers, seeded and chopped
2 can condensed tomato soup
1 tablespoon chili powder
1 teaspoon cumin, ground
Fiesta Cheese Filing:
2 egg
cup parsley, chopped
4 tablespoons green chiles, diced
1 Plus:
10 ounces lasagna noodles, cooked and drained
4 cups diced chicken
6 ounces sharp cheddar cheese, thinly sliced
6 ounces monterey jack cheese, thinly sliced


Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook stirring often, until onion is soft(about 5 minutes).
Add soup, enchilada sauce, chili powder, and cumin. Bring to a simmer; then simmer, stirring often, until thickened (about 10 minutes). Season to taste with salt and pepper.
Prepare Fiesta Cheese Filling. - In a large bowl, stir together cottage cheese, eggs, chopped parsley and diced green chiles.
Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 - 4-quart rectangular baking pan, Spread half the cheese filling over noodles; top with half the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses. Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At this point, you may refrigerate until next day.)
Bake, covered, in a 375 degree oven until bubbly and heated through (about 35 minutes; about 50 minutes if refrigerated). Uncover and let stand for about 5 minutes before serving.




10.0 to 12 servings


Friday, December 10, 2010 - 1:02am


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