Monday, August 17, 2009

Leftover Chicken Mexican Lasagna

Oh Lordy, This is good, delicious, scrumptious . . . Please make this :)

Leftover Chicken Mexican Lasagna

From Tasty Kitchen:


* 2 cans Tomato Sauce
* 2 cans Green Chiles, Chopped
* 1 package Taco Seasoning
* ½ teaspoons Garlic Powder
* 1 teaspoon Cumin
* ½ teaspoons Oregano, Dried
* 1 tablespoon Dried Minced Onion
* ½ whole Onion, Chopped
* 1 whole Red Pepper Chopped
* 1 clove Garlic, Minced
* 2 cups Roasted Chicken, Chopped
* ? packages Lasagna Noodles
* 6 cups Cheddar Cheese, Shredded

Preparation Instructions

Cook lasagna according to package. Drain and set aside.

Spray a 9?x9? and a 9?x5? pan with cooking spray.

Mix tomato sauce, green chiles, taco seasoning, garlic powder, cumin, oregano and dried onions in a large bowl, set aside.

Heat large saute pan. Add oil, if desired. Add onion and red pepper, cook until soft but not brown. Add garlic near the end, do not let it burn. Add chopped chicken and cook until heated through.

Make a lasagna in each pan with these steps (cutting the noodles to fit the pans if necessary):

Cover the bottom of the pan with a thin layer of sauce.
Put a layer of noodles on the sauce.
Add a thin layer of chicken and vegetables on the top of that.
Cover with a thin layer of sauce.
Add a layer of cheese.
Layer noodles, chicken mixture , cheese and sauce again.
Add another layer of noodles and sauce on top.

Freeze one pan of lasagna (or both pans if you’re not going to eat them now).

To heat: preheat oven to 350F.

Cook fresh lasagna for about 40 minutes or frozen for about 60 minutes (maybe a little longer), until sauce is bubbly.

Add a layer of cheese, and cook for 5-10 minutes more.

Let lasagna stand for 5 minutes before serving.

Garnish with chopped scallions and cilantro.


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