Sooz's Mexican Chicken Lasagna
1 large can of green enchilada sauce, about 28 oz. (I used El Torito brand.)
Cheese Filling*
10 oz. lasagna, cooked**
4 cups cooked chicken, shredded into bite-size pieces (I used chicken breasts, see note below.)
1 red pepper, diced
2 cups shredded sharp cheddar cheese (I used the kind with jalapenos in it.)
1 cup shredded jack cheese
**Cook lasagna according to package directions. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half of the lasagna noodles in an even layer over sauce. Spread half of the cheese filling over noodles and top with half of the remaining sauce. Arrange half of the chicken pieces over sauce and top with half of the cheeses and half of the red pepper. Repeat layering, ending with sauce and cheese and any remaining red pepper.
Bake uncovered in a 375°F oven for 35 minutes, or until bubbly. Let stand, uncovered, for about 10 minutes before cutting into squares.
*Cheese filling
1 pint cottage cheese
1/2 cup of whipped cream cheese
2 eggs
1/3 cup chopped cilantro
one small can of diced green chiles, drained.
Cook's Note: The best way to cook the chicken is to bring a pot of water to the boil, place the chicken breasts in the boiling water, and turn the heat OFF. Let it sit and poach for 30 to 35 minutes. The chicken will be tender and juicy.
Submitted by sooz
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