Ingredients:
2 tbsp Veg. oil
1 Lg onion, chopped
2 Cloves garlic, minced
1 Red/green bell pepper
Seeded and chopped
2 can Condensed tomato soup
10 oz Enchilada sauce, Rosarita
1 1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Chili powder
1 tsp Ground cumin
Cheese Filling*
10 oz Lasagne**
4 cup Cooked turkey
Cut into bite-size pieces
6 oz Sharp Cheddar, sliced
6 oz Jack Cheese, sliced
Instructions:
**Cook Lasagna according to package directions. Heat oil in a wide
frying pan over medium heat. Add onion, garlic, and red or green
pepper; cook, stirring, until onion is soft. Stir in soup, enchilada
sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer,
uncovered, until thickened (about 10 minutes); stir often. Prepare
cheese filling. Grease a 9x13-inch baking dish and spread with a thin
layer of sauce. Arrange half the lasagne noodles in an even layer
over sauce. Spread half the cheese filling over noodles and top with
half the remaining sauce. Arrange half the chicken pieces over sauce
and top with half the sliced cheeses. Repeat layering, ending with
cheese slices. Bake uncovered in a 375F oven for 35 minutes or until
bubbly. Let stand, uncovered, for about 5 minutes before cutting into
squares. Cheese filling: Stir together 1 pint small curd cottage
cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned
green chiles. Ole! Rita in Scottsdale
Servings: 8
|
