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Ingredientes
- 2 Tbsp. Salad oil
- 1 lrg Onion, minced
- 2 x Cloves garlic, chopped
- 1 x Red and green bell peppers, seeded and minced
- 2 can Tomato soup, condensed
- 1 can Enchilada sauce
- 1 Tbsp. Chili pwdr
- 1 tsp Cumin, grnd Salt and pepper Fiesta Cheese Filing
- 2 c. Cottage cheese
- 2 x Egg
- 1/3 c. Parsley, minced
- 4 Tbsp. Green chiles, diced In Addition
- 10 ounce Lasagna noodles, cooked and liquid removed
- 4 c. Diced chicken
- 6 ounce Sharp cheddar cheese, thinly sliced
- 6 ounce Monterey jack cheese, thinly sliced
Direcciones
- Heat oil in a wide frying pan over medium heat. Add in onion, garlic, and bell pepper; cook stirring often, till onion is soft(about 5 min). Add in soup, enchilada sauce, chili pwdr, and cumin. Bring to a simmer; then simmer, stirring often, till thickened (about 10 min). Season to taste with salt and pepper.
- Prepare Fiesta Cheese Filling. - In a large bowl, stir together cottage cheese, Large eggs, minced parsley and diced green chiles.
- Arrange half the noodles over bottom of a lightly greased shallow 3 1/2 - 4-qt rectangular baking pan, Spread half the cheese filling over noodles; top with half the sauce, Scatter half the chicken over sauce; top with half the sliced cheeses. Repeat layers to use remaining noodles, cheese filling, sauce, chicken and sliced cheeses. Cover with foil. (At this point, you may chill till next day.)
- Bake, covered, in a 375 degree oven till bubbly and heated through (about 35 min; about 50 min if refrigerated). Uncover and let stand for about 5 min before serving.
- Makes 10 to 12 servings.
- NOTES : Serve on Fry Bread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 10 servings | |
| Calories 520 | |
| Calories from Fat 240 | 46% |
| Total Fat 26.86g | 34% |
| Saturated Fat 11.27g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 1159mg | 48% |
| Potassium 482mg | 14% |
| Total Carbs 37.59g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 10.95g | 7% |
| Protein 32.05g | 51% |
