Wednesday, September 8, 2010

Tex-Mex Lasagna

Tex-Mex Lasagna

From Cooking with Paula Dean, Sept/Oct 2006

2 cups chopped cooked chicken
1 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can tomato sauce
1 (10-ounce) can diced tomatoes and green chilies, drained
2 teaspoons ground cumin
1 teaspoon chili powder
teaspoon salt
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
6 oven-ready lasagna noodles
1 (8-ounce) package Monterey Jack cheese with peppers, grated
1/2 (4-ounce) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350°F. Lightly grease a 13x9-inch baking dish.

Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

No comments:

Post a Comment