:DTex-Mex Chicken Lasagna
1 box lasagna noodles
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup diced onions
Two large boneless chicken breasts, cut (or shredded) into small pieces
1 tsp salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/2 teaspoon cumin
1 tablespoon paprika
Approximately 32oz (4cups) salsa
3.5 cups shredded cheese (cheddar, Monterrey jack, or other Mexican blends work well)
1 pint sour cream
• Cook noodles according to package directions. Drain, rinse, and set aside.*
• Sauté garlic and onions in a saucepan on medium heat until it garlic becomes fragrant and onions become translucent.
• Add chicken and spices and heat mixture until chicken is thoroughly cooked, stirring often.
• Stir in salsa and reduce heat. Let simmer for about 20 minutes.**
• Spray a 13x9 baking dish with cooking spray. Preheat oven to 375.
• Mix 2 cups of the shredded cheese with the sour cream in a mixing bowl. Set the remaining cheese aside for topping.
• Lay lasagna noodles in the baking dish so that the bottom is completely covered. Spread cheese mixture on the noodles, topped with salsa mixture. Repeat layers once more and top with noodles. Cover with the remaining salsa, then top with the 1.5 cups of cheese set aside previously.
• Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes, until cheese starts to bubble.
• Allow time for cooling and enjoy!
*To save time, cut up/shred chicken, dice onions, and mince garlic while the water is heating and noodles are cooking.
**This is a good time to shred your cheeses, if you didn't buy it already shredded.
