Main Dish Recipes

Spanish Chicken Lasagna
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Author Brenda Baustian - Eldridge, Iowa
Ingredients
  • 1 lb chicken meat (cooked and shredded)
  • 1 can black beans (drained)
  • 1/2 cup green onions (chopped)
  • 1 can diced tomatoes/green chilies
  • 1 8 oz can tomato sauce
  • 1/2 cup salsa
  • 1 can tomato paste
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp cilantro
  • water(if necessary) to make saucy
  • 15 oz Swiss Valley Farms cottage cheese
  • 2 eggs (beaten)
  • dash garlic powder
  • 9-12 lasagna noodles (uncooked)
  • 2 cups Swiss Valley Farms shredded Cheddar or use a Mexican cheese blend
  • 1 cup water or broth


Directions
Mix first 11 ingredients in large saucepan. Mix cottage cheese, eggs, and garlic powder in bowl. Place one layer uncooked lasagna noodles in large casserole. Cover with 1/2 chicken mixture; 1/2 cottage cheese mixture; and 1/2 shredded cheese. Repeat layers. Pour 1 cup fluid (water or chicken broth) over all. Bake, covered @ 375 for 50 minutes. Uncover and bake for 10 additional minutes. Let stand 10 minutes before serving.
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