Mexican Lasagna With Chicken

• 1 lb. ground chicken
• 1 medium onion, chopped
• 1 3/4 tsp. ground cumin
• 1 tsp. oregano
• 1/2 tsp. garlic powder
• 1/2 tsp. pepper
• 1 large jar Pace picante sauce
• 2 c. preshredded Colby Jack cheese
• 1 lb. low-fat cottage cheese
• 2 eggs
• no fat sour cream
• 2 cans chopped green chilies
• 12 tortillas

1. Cook chicken and add the next 5 ingredients.
2. Then add 1/2 cup picante sauce and simmer.
3. Mix eggs and cottage cheese together. Spray lasagna pan with cooking spray.
4. Arrange 4 tortillas on bottom of pan.
5. Spread some of the chicken mixture over tortillas, then cottage cheese mixture.
6. Sprinkle green chilies; top with tablespoon sour cream over each tortilla, then spread some picante sauce and top with cheese.
7. Put next 4 tortillas and repeat layers.
8. Put remaining tortillas on top.
9. Put tablespoon sour cream on top of each tortilla; spread picante sauce on top, then add cheese.
10. Bake at 350u0b0 for 30 minutes.

ground chicken, onion, ground cumin, oregano, garlic powder, pepper, picante sauce, cheese, lowfat cottage cheese, eggs, sour cream, green chilies, tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=929488 (may not work)