ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Mexican Chicken Lasagna

Ingredients

2 tablespoons vegetable oil

1 large onion, finely diced

2 garlic cloves, finely minced

1/2 red bell pepper, seeded and finely diced

1/2 green bell pepper, seeded and finely diced

2 cans condensed tomato soup

1 (10 ounce can) Rosarita Enchilada Sauce

1-1/2 teaspoons salt

1/2 teaspoon pepper

2 teaspoons chili powder

1 teaspoon ground cumin

Cheese Filling (see directions for filling below)

10 ounces Lasagne, cooked according to package directions

4 cups cooked chicken, cut into bite-size pieces

6 ounces sharp Cheddar cheese, sliced

6 ounces Jack cheese, sliced

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.

Serves 8