This is one Jason really likes. I got it from a Taste of Home magazine a while ago. For some reason it tastes better the second day as left overs. Be careful not to over cook the chicken, it can get dry really easy.
Ingredients:
1 cup chopped onion
1tsp minced garlic
1Tbsp vegetable oil
4 cups cooked cubed chicken
3 cans (10 oz) enchilada sauce
2 eggs
1 carton (15 oz) ricotta cheese
1/2 cup minced fresh cilantro (it over powers the recipe, I suggest much less)
12 no-cook lasagna noodles
4 cups (16 oz) shredded Mexican blend cheese
1. In a large skillet, cook onion and garlic in oil over medium heat until tender.
2. Stir in chicken and enchilada sace. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.
3. Meanwhile in a small bowl, combine the eggs, ricotta cheese and cilantro.
4. Spread 3/4 cup chicken mixture into a greased 13in x 9in x 2in baking dish. Layer with 3 noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.
5. Cover and bake at 375 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Prep time: 25 minutes
Bake time: 40 minutes +
Yield: 10-12 servings
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