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Tex-Mex Lasagna Recipe

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This recipe for Tex-Mex Lasagna, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Grace Roe, Toddler Room Mom, CDL
Added: Thursday, January 10, 2008
Category:
Category:
Ingredients:  
Ingredients:  
2 cups chopped, cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped cilantro
2 cloves of garlic, minced
1 jalapeño, seeded and chopped
1 (15 oz) can of corn, drained
1 (15 oz) can of black beans, drained
1 (15 oz) can of tomato sauce
1 (10 oz) can Rotel, drained
1 (8 oz) can tomato sauce
2 tsp. ground cumin
1 tsp chili powder
1 tsp salt
1 (16 oz) container of sour cream
1 (8 oz) package cream cheese, softened
6 oven ready lasagna noodles
1 (8 oz) pkg. Monterey Jack Cheese w/peppers, grated
1 (8 oz) pkg. cheddar cheese, grated
Directions:
Directions:
In Dutch Oven, combine chicken and next 12 ingredients. Bring to a boil over medium/high heat. Reduce heat and simmer for 15 minutes. In a medium bowl, combine sour cream and cream cheese. Preheat oven to 350º. Lightly grease a 9x13 baking dish. Spoon 1/3 of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread 1/2 sour cream mixture over noodles. Top with 1/3 sauce. Sprinkle with 1/2 of cheeses. Repeat your layers. Bake for 35-45 minutes or until bubbly. Let rest for 10 minutes.

 

 

 

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