Mexican Chicken Lasagna Recipe

• 2 tbsp. salad oil
• 1 lg. onion, minced
• 2 cloves garlic, chopped
• 1 green pepper, minced
• 2 (10 3/4 ounce.) tomato soup
• 1 (10 ounce.) enchilada sauce
• 4 c. cooked chicken or possibly turkey
• 6 ounce. each sliced cheddar and Jack cheese
• 2 tbsp. salsa
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tbsp. chili pwdr
• 1 teaspoon cumin
• 1 pound lasagna noodles

1. In large skillet heat oil, add in onions, garlic, green pepper, cook till onion is limp.
2. Add in soup, enchilida sauce, salt, pepper, salsa, chili and cumin.
3. Simmer 10 min to thicken, stir often.
4. Make cheese filling, use 16 x 10 lasagna pan.
5. Cover bottom with noodles, spread with 1/3 cheese filling, 1/3 sauce, 1/3 chicken, 1/3 cheese.
6. Repeat 2 times.
7. Cover and chill.
8. Bake covered with foil 370 degrees for 50 min.
9. Let stand 15 min before cutting.
10. May be made a day ahead.
11. Freeze well.

salad oil, onion, garlic, green pepper, tomato soup, enchilada sauce, chicken, cheddar, salsa, salt, pepper, chili pwdr, cumin, lasagna noodles

Taken from cookeatshare.com/recipes/mexican-chicken-lasagna-34027 (may not work)