Southwest Chicken Queso Lasagna Food

CHICKEN QUESO LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) baking dish with cooking spray.
• In 3-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper and serrano chile; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook 1 minute, stirring constantly. Gradually beat in milk with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; beat in Kraft™ Velveeta™ cheese and 2 cups of the Cheddar cheese with whisk until melted. Reserve 3/4 cup of the sauce.
• To remaining sauce, add chicken and green chiles.
• Spread reserved 3/4 cup sauce in baking dish. Top with 3 noodles. Spread 2 1/4 cups of the chicken mixture over noodles. Repeat 3 more times. Sprinkle remaining 1 cup Cheddar cheese over top of chicken mixture. Cover with foil; bake 20 minutes.
• Remove foil; sprinkle with tortilla chips. Bake 20 to 25 minutes longer or until bubbly and hot in center. Top with green onions. Let stand 15 minutes before cutting.

SOUTHWEST CHICKEN LASAGNA

Steps:

• Make lasagne noodles as directed and drain and set aside.
• Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper.
• Set aside.
• To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.
• then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender.
• Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chilis, and jalepenos.
• Bring to a boil, then reduce the heat.
• Simmer, uncovered, for about 10 to 15 minutes, stirring frequently.
• Put on low and and cover and the chicken to it.
• stir and allow the flavors to come together.
• Do this for about another 15- 20 minutes.
• Turn off heat and let sit.
• Lightly spray a 13 x 9 baking or cake pan.
• To assemble the lasagna, place a little of the sauce on the bottom to coat the pan.
• Then place about 4 or 5 lasagne noodles down first.
• Then spread half of the cottage cheese mixture over the noodles.
• Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately.
• Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce.
• then more cheese.
• Leave just enough sauce and cheese to cover the third and final layer of noodles.
• So you put the remaining noodles on top with a coating of sauce and remainder of cheese.
• Then you place the thin slices of red, yellow, or green pepper for garnish.
• Bake about 50 minutes or until bubbly.
• Let stand 10- 15 minutes before cutting and serving.
• The oven should be preheated to 350 degrees.
• Enjoy!

SOUTHWEST CHICKEN QUESO LASAGNA

Steps:

• Preheat oven to 400°.
• Combine Velveeta and Ro*Tel in microwaveable bowl. Microwave on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min. Reserve 1/3 cup of mixture.
• Stir chicken, beans and corn into remaining Velveeta mixture.
• Spread 1/3 of chicken mixture into 8-inch square baking dish sprayed with cooking spray. Top with 2 tortillas, tearing as needed to make fit. Repeat layers 2 times and top with reserved queso. Cover and bake 30 minutes. Remove foil and let stand 5 minutes before cutting. Garnish with green onions and serve.

SOUTHWEST CHICKEN QUESO LASAGNA

Steps:

• Heat oven to 400°F.
• Microwave VELVEETA and tomatoes in large microwaveable bowl on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.
• Remove 1/3 cup VELVEETA sauce; reserve for later use. Add chicken, beans and corn to remaining sauce; mix well.
• Spread 1/3 of the chicken mixture onto bottom of 8-inch square baking dish sprayed with cooking spray; top with 2 tortillas. Repeat layers twice. Top with reserved VELVEETA sauce; cover.
• Bake 30 min. or until heated through. Remove from oven.
• Sprinkle with onions. Let stand 5 min. before cutting to serve.

SOUTHWESTERN LASAGNA

Steps:

• In a large skillet, brown beef and onion until meat is no longer pink; drain. Stir in the enchilada sauce, tomatoes, olives, salt, garlic powder and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , In a small bowl, combine cottage cheese and egg; set aside. Spread one-third of the meat sauce in a greased 13-in. x 9-in. baking dish. Top with half the Monterey Jack cheese, half the cottage cheese mixture and half the tortillas. Repeat layers, ending with meat sauce. Sprinkle with cheddar cheese. , Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer or until bubbly and cheese is melted.

SOUTHWEST CHICKEN LASAGNA - OAMC

Steps:

• Cook noodles according to directions, drain and set aside.
• For the cottage cheese mixture, mix all ingredients and set aside.
• To make the lasagna: Lightly spray a dutch oven with cooking spray, add onions, peppers and garlic. Cook and stir until tender.
• Stir in the soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, reduce heat. Simmer, uncovered for 10 minutes, stirring often.
• Preheat oven to 375°F.
• Lightly spray 2 13x9 pans, with no stick spray.
• To assemble, cover bottom with lasagna noodles, 1/4 of cottage cheese next, then 1/4 of sauce mix, 2 cups of chicken and 1/4 each of cheddar and Monterey jack cheeses. Repeat with next layer.
• Cover pan with foil; repeat with second pan, cover that pan with foil also.
• Place both pans in the oven and bake for 55 minutes. Let stand 20 minutes before cutting and placing in containers, and or serving.

SOUTHWEST CHICKEN LASAGNA

Steps:

• 1) Make lasagna noodles as directed and drain and set aside. Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and black pepper. Set aside. To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom. Then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender. Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chiles, and jalapenos. Bring to a boil, and then reduce the heat. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently. Put on low and cover and add the chicken to it. Stir and allow the flavors to come together. Do this for about another 15 - 20 minutes. Turn off heat and let sit.
• 2) Lightly spray a 13 x 9 baking or cake pan. To assemble the lasagna, place a little of the sauce on the bottom to coat the pan. Then place about 4 or 5 lasagna noodles down first. Then spread half of the cottage cheese mixture over the noodles. Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately. Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce, then more cheese. Leave just enough sauce and cheese to cover the third and final layer of noodles. So you put the remaining noodles on top with a coating of sauce and remainder of cheese. Then place the thin slices of red, yellow, or green pepper for garnish.
• 3) The oven should be preheated to 350 degrees F. Bake about 50 minutes or until bubbly. Let stand 10 - 15 minutes before cutting and serving.

SOUTHWESTERN CHICKEN LASAGNA

Steps:

• Combine cottage cheese, parsley and chives; set aside.
• Heat oil in a 4-quart saucepan.
• Add onions, garlic and bell pepper.
• Cook over medium heat for 10 minutes, until onion is tender.
• Add salsa, chili powder and cumin.
• Bring to a boil, then reduce heat and cook, uncovered for 10 minutes.
• Meanwhile, cook lasagna noodles and drain well.
• Spray a 9x13-inch pan with non-stick spray.
• Arrange a layer of cooked noodles on the bottom.
• Spread 1/2 of cottage cheese mixture then 1/2 of chicken over noodles.
• Spread 1/3 of salsa mixture than 1/3 of cheese over chicken.
• Repeat layers with noodles, 1/2 cottage cheese mixture, 1/2 chicken, 1/3 salsa and 1/3 cheese.
• Finish with remaining noodles, salsa and cheese.
• Bake, covered a 375°F for about 45 to 50 minutes.
• Let stand about 15 minutes before serving so it can firm up.