Mexican Chicken Lasagna Btvc62a

Ingredients

30 ml ve oil
1 onion
2 garlic
2 packages condensed tomato soup
280 ml enchilada sauce
4 gr salt
1 gr pepper
18 gr chili powder
2 gr cumin
10 lasagne
550 gr chicken
80 gr sharp cheddar
90 gr jack cheese

Instructions

**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 190ÂșC 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, one third cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale