Monday, March 9, 2009

Mexican Lasagna

Being a half mexican family, we love to eat mexican food. We are also in love with Italian food after our stay there, so what could be better than noodles and mexican flavor??

12 uncooked lasagna noodles
2 cans condensed cream of chicken soup
8 oz. sour cream
1/4 c milk
1 1/4 t cumin
1/2 t garlic powder
3 c cubed cooked chicken
1 can (4.5 oz.) chopped green chilies, undrained
1/2 c sliced green onions (approx. 9)
1.2 c fresh cilantro or parsley, chopped
3 c shredded mexican style cheese blend (I use whatever cheese i have on hand... cheddar, jack, pepper jack etc. I am too cheap to buy preshredded), 12 oz.
1 large red bell pepper
1 small can sliced black olives

Heat oven to 350 degrees. Spray bottom and sides of 13 x 9 inch glass baking dish with cookin spray. Cook and drain noodles according to package directions.

In a large bowl, mix soup, sour cream, milk, cumin, garlic powder, chicken, chilies.

Spread about 1 1/4 c of chicken mixture in baking dish. Top with 4 noodles. Spread 1 1/4 c chicken mixture over noodles. Sprinkle with onions, cilantro and 1 c. of cheese.

Top with 4 noodles. Spread 1 1/4 c chicken mixture over noodles. Sprinkle bell peppers and olives. Sprinkle with 1 c. cheese. Top with 4 noodles. Spread with remaining chicken mixture.

Bake uncovered for 30 minutes. Sprinkle with remaining cheese. Bake 15 to 30 minutes longer or until bubbly and hot in center. Sprinkle with additional cilantro. Let stand for 15 min. before cutting.

Serves 8

1 comment:

  1. I made a mexican lasagna once that did NOT go over well. This recipe looks worth a try though, it's totally different than the one I had and I like that there's not a mention of taco seasoning packages! :)