Southwestern Chicken Lasagna Food

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.

SOUTHWESTERN CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
• In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

SOUTHWESTERN LASAGNA

Steps:

• Place the tomatoes, green chiles, jalapenos, onion, garlic, cilantro, and cumin in a large saucepan. Cook over medium heat until the mixture comes to a boil. Reduce heat to low and simmer until the onion is soft, about 45 to 60 minutes.
• Meanwhile, heat a large skillet over medium-high heat and stir in the chorizo. Cook and stir until the chorizo is crumbly, and evenly browned. Drain and discard any excess grease.
• Preheat an oven to 350 degrees F (175 degrees C). Stir together the ricotta cheese and eggs. Set aside.
• To assemble, spread 1/3 of the tomato sauce in the bottom of a 9x13-inch baking dish. Spread the sausage over the tomato sauce. Pour 1/2 of the remaining sauce over the sausage and sprinkle 1/2 of the shredded cheese over the top of the sauce. Arrange a layer of noodles lengthwise over the cheese. Spread the ricotta cheese mixture over the noodles and place another layer of noodles over the ricotta. Top with the remaining tomato sauce and shredded cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in a preheated oven for 30 minutes. Remove foil, and bake until the top is browned, about 15 to 30 minutes.

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.

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

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 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.