Title: Mexican Lasagna
Categories: Casseroles, Main dishes
Yield: 10 Servings

2 tb Salad oil
1 lg Onion; chopped
2 Cloves garlic; minced
1 Red and green bell peppers;
-seeded and chopped
2 cn Tomato soup, condensed
1 cn Enchilada sauce
1 tb Chili powder
1 ts Cumin; ground
Salt and pepper
Fiesta Cheese Filing
2 c Cottage cheese
2 Egg
1/3 c Parsley; chopped
4 tb Green chiles; diced
In Addition
10 oz Lasagna noodles; cooked and
-drained
4 c Diced chicken
6 oz Sharp cheddar cheese;
-thinly sliced
6 oz Monterey jack cheese;
-thinly sliced

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and
bell pepper; cook stirring often, until onion is soft(about 5 minutes). Add
soup, enchilada sauce, chili powder, and cumin. Bring to a simmer; then
simmer, stirring often, until thickened (about 10 minutes). Season to taste
with salt and pepper.

Prepare Fiesta Cheese Filling. -- In a large bowl, stir together cottage
cheese, eggs, chopped parsley and diced green chiles.

Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 -
4-quart rectangular baking pan, Spread half the cheese filling over
noodles; top with half the sauce, Scatter half the chicken over sauce; top
with half the sliced cheeses. Repeat layers to use remaining noodles,
cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At
this point, you may refrigerate until next day.)

Bake, covered, in a 375 degree oven until bubbly and heated through (about
35 minutes; about 50 minutes if refrigerated). Uncover and let stand for
about 5 minutes before serving. Makes 10 to 12 servings.
Posted to MC-Recipe Digest V1 #201

Date: Thu, 15 Aug 1996 22:33:51 -0700

From: "jjacobs@psln.com"
NOTES : Serve on Fry Bread