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Mexican Chicken Lasagna Btvc62a

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      Title: MEXICAN CHICKEN LASAGNA BTVC62A
 Categories: Poultry, Mexican, Ethnic
      Yield: 8 Servings
 
      2 tb Veg. oil
      1    Lg onion; chopped
      2    Cloves garlic; minced
      1    Red/green bell pepper
           Seeded and  chopped
      2 cn Condensed tomato soup
     10 oz Enchilada sauce; Rosarita
  1 1/2 ts Salt
    1/2 ts Pepper
      2 tb Chili powder
      1 ts Ground cumin
           Cheese Filling*
     10 oz Lasagne**
      4 c  Cooked chicken or turkey
           Cut into bite-size pieces
      6 oz Sharp Cheddar; sliced
      6 oz 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. 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. 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. Ole! Rita in Scottsdale
 
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