Mexican chicken lasagna

Yield: 8 servings

Ingredients:

2 tb Veg. oil 2 tb Chili powder
1 Lg onion; chopped 1 ts Ground cumin
2 Cloves garlic; minced Cheese Filling*
1 Red/green bell pepper 10 oz Lasagne** Seeded and chopped 4 c Cooked chicken or turkey
2 cn Condensed tomato soup Cut into bite-size pieces
10 oz Enchilada sauce; Rosarita 6 oz Sharp Cheddar; sliced
1 1/2 ts Salt 6 oz Jack Cheese; sliced
1/2 ts Pepper

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 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