Mexican Chicken Lasagne
|Chile cheese filling||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|Salad oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Red bell pepper||5 Ounce, seeded and chopped (1 Medium Size)|
|Chili salsa||2 Pound (2 Jars, 1 Pound Each, Mild)|
|Chili powder||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Cooked chicken pieces||4 Cup (64 tbs) (Bite Size)|
|Shredded sharp cheddar cheese||4 Ounce (1 Cup)|
|Shredded cheese||4 Ounce (1 Cup)|
Prepare Chile-Cheese Filling and set aside.
Heat oil in a 4- to 5-quart pan over medium heat; add onion, garlic, and bell pepper.
Cook, stirring often, until onion is soft but not brown (8 to 10 minutes).
Add salsa, pepper, chili powder, and cumin; bring to a boil.
Reduce heat and boil gently, uncovered, stirring often, until mixture is reduced to 1 quart (about 10 minutes).
Meanwhile, in a 5- to 6-quart pan, cook lasagne in 3 quarts boiling water just until tender to bite (about 10 minutes); or cook according to package directions.
Drain, rinse with cold water, and drain well again.
Arrange half the lasagne over bottom of a 9- by 13-inch baking dish; spread with half the Chile-Cheese Filling, then cover with half the chicken.
Spoon half the sauce over chicken; sprinkle with 1/2 cup each of the Cheddar and jack cheeses.
Repeat layers, using remaining lasagne, filling, chicken, sauce, and shredded cheeses.
(At this point, you may cover and refrigerate for up to 1 day.) Bake, covered, in a 375° oven until lasagne is bubbly and hot in center (45 to 50 minutes; 55 minutes if refrigerated).