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Mexican Chicken Lasagna Recipe

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This recipe for Mexican Chicken Lasagna is from 50TH ANNIVERSARY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 red pepper, chopped
1 green pepper, chopped
2 10 3/4 oz cans tomato soup
1 10 oz enchilada sauce
salt & pepper, to taste
2 T chili powder
1 tsp ground cumin
1 10 oz pkg lasagna noodles, cooked
2 cups small curd cottage cheese
1 small can chopped green chiles
4 cups cooked chicken, cubed
6 oz sliced cheddar cheese
6 oz sliced Monterey Jack cheese
2 eggs
1/3 cup chopped parsley
Directions:
Directions:
SAUCE: saute onion, garlic, green and red pepper in vegetable oil until soft. Stir in tomato soup, enchilada sauce, salt, pepper, chili powder and cumin. Simmer until thick.

FILLING: stir cottage cheese, eggs, parsley and 3-4 T green chiles; add chicken. In greased 9X13 baking dish, layer half of noodles, filling, sauce and cheese, in that order. Repeat a second layer. Bake uncovered at 375º for 35 minutes. (If refrigerated before baking, cover with foil and bake at 375º for 50 minutes, removing cover halfway through.) Let stand 5 minutes before cutting into squares. Serves 6-8.

 

 

 

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