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June 2019

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Mexican Chicken Lasagna Recipe

Mexican Chicken Lasagna recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexican Chicken Lasagna recipe  PDF


2 tb Veg. oil
1 Lg onion chopped
2 Cloves garlic minced
1 Red/green bell pepper
Seeded and chopped 2 cn Condensed tomato soup
10 oz Enchilada sauce Rosarita
1 1/2 ts Salt
1/2 ts Pepper
2 tb Chili powder
1 ts Ground cumin
Cheese Filling 10 oz Lasagne
4 c Cooked chicken or turkey
Cut into bite size pieces 6 oz Sharp Cheddar sliced
6 oz Jack Cheese sliced
Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes) stir often. Prepare cheese filling. Grease a 9 13 inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole Rita in Scottsdale

Mexican Chicken Lasagna recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
426 people have voted
Last Reviewed on 2019-06-27



Thursday, Jun 27 2019 Download & Print Mexican Chicken Lasagna recipe  PDF   Beer Can Chicken recipes RSS   New

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3 Lbs. salmon filet cut in 8 pieces 6 onions sliced 4 C. red wine 1/3 C. sugar 2 C. cream 1/2 Stick butter Melt the butter in a large pot and add the onions. Let cook for 10 minutes and add the 2 cups red wine. Continue cooking until almost all the liquid evaporated. Season with sugar and salt and pepper to taste. Place the salmon filet in baking dish and add the remaining red wine and cream. Sprinkle with salt and pepper. Bake at 475 degrees for 7 minutes. Lift out the cooked salmon and set aside. Pour the liquid into a pot and reduce until syrup consistency. ...

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