Leftover Chicken Mexican Lasagna

• 23 packages Lasagna Noodles
• 2 cans Tomato Sauce
• 2 cans Green Chiles, Chopped
• 1 package Taco Seasoning
• 1/2 teaspoons Garlic Powder
• 1 teaspoon Cumin
• 1/2 teaspoons Oregano, Dried
• 1 Tablespoon Dried Minced Onion
• 1/2 whole Onion, Chopped
• 1 whole Red Pepper Chopped
• 1 clove Garlic, Minced
• 2 cups Roasted Chicken, Chopped
• 6 cups Cheddar Cheese, Shredded

1. Cook lasagna according to package.
2. Drain and set aside.
3. Spray a 9x9 and a 9x5 pan with cooking spray.
4. Mix tomato sauce, green chiles, taco seasoning, garlic powder, cumin, oregano and dried onions in a large bowl, set aside.
5. Heat large saute pan.
6. Add oil, if desired.
7. Add onion and red pepper, cook until soft but not brown.
8. Add garlic near the end, do not let it burn.
9. Add chopped chicken and cook until heated through.
10. Make a lasagna in each pan with these steps (cutting the noodles to fit the pans if necessary):
11. Cover the bottom of the pan with a thin layer of sauce.
12. Put a layer of noodles on the sauce.
13. Add a thin layer of chicken and vegetables on the top of that.
14. Cover with a thin layer of sauce.
15. Add a layer of cheese.
16. Layer noodles, chicken mixture , cheese and sauce again.
17. Add another layer of noodles and sauce on top.
18. Freeze one pan of lasagna (or both pans if youre not going to eat them now).
19. To heat: preheat oven to 350F.
20. Cook fresh lasagna for about 40 minutes or frozen for about 60 minutes (maybe a little longer), until sauce is bubbly.
21. Add a layer of cheese, and cook for 5-10 minutes more.
22. Let lasagna stand for 5 minutes before serving.
23. Garnish with chopped scallions and cilantro.

lasagna noodles, tomato sauce, green chiles, garlic, cumin, oregano, onion, onion, red pepper, clove garlic, chicken, cheddar cheese

Taken from tastykitchen.com/recipes/main-courses/leftover-chicken-mexican-lasagna/ (may not work)