Mexican Chicken Lasagna

• 2 tablespoons vegetable oil
• 1 large onions chopped
• 2 cloves garlic minced
• 1 each black pepper seeded, chopped
• 2 cans soup, tomato condensed
• 10 ounces enchilada sauce rosarita
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons chili powder
• 1 teaspoon cumin ground
• 10 ounces lasagna noodles
• 4 cups chicken cooked, cut into bitesize pieces
• 6 ounces cheddar cheese, very old, sharp shredded
• 6 ounces monterey jack cheese sliced

1. Cook Lasagna according to package directions.
2. Heat oil in a wide frying pan over medium heat.
3. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft.
4. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin.
5. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.
6. Prepare cheese filling.
7. Grease a 9x13-inch baking dish and spread with a thin layer of sauce.
8. Arrange half the lasagne noodles in an even layer over sauce.
9. Spread half the cheese filling over noodles and top with half the remaining sauce.
10. Arrange half the chicken pieces over sauce and top with half the sliced cheeses.
11. Repeat layering, ending with cheese slices.
12. Bake uncovered in a 375 degree F oven for 35 minutes or until bubbly.
13. Let stand, uncovered, for about 5 minutes before cutting into squares.
14. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 13 cup chopped cilantro, and 3 to 4 tablespoon diced canned green chiles.

vegetable oil, onions, garlic, black pepper, tomato condensed, enchilada sauce rosarita, salt, black pepper, chili powder, cumin ground, lasagna noodles, chicken, cheddar cheese

Taken from recipeland.com/recipe/v/mexican-chicken-lasagna-39741 (may not work)