Monday, September 15, 2008

Tex-Mex Lasagna

This dish was definitely a crowd pleaser! This dish was very easy to put together and could be made ahead of time. The cream cheese and sour cream cooled the heat from the peppers and spices.

Tex-Mex Lasagna
Source: Cooking with Paula Deen

2 cups chopped cooked chicken

1 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeno, seeded and chopped

1 (15.25 oz.) can corn

1 (15 oz.) black beans, drained

1 (15 oz.) can tomato sauce

1 (10 oz.) can diced tomatoes and green chilies, drained

1 (8 oz.) can tomato sauce

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1 (16 oz.) sour cream

1 (8 oz.) pkg. cream cheese, softened

6 oven-ready lasagna noodles

1 (8 oz.) pkg. Monterey Jack cheese with peppers, grated

1 (8 oz.) pkg. Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium-high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350 degrees. Lightly grease a 13x9x2 inch baking dish. Spoon one-third of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread one-half of sour cream mixture over noodles, top with one-third sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35 to 45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

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