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Mexican Lasagna Recipe

   
 

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     Mexican Lasagna

Category   Entrees - Maindishes
Sub Category   None
Servings   10-12

Ingredients
1 c. chopped onion
1 t. minced garlic
1 T. vegetable oil
4 c. cubed cooked chicken
3 10 oz cans enchilada sauce
2 eggs
1 lb carton ricotta cheese
1/2 c. minced fresh cilantro
12 no-cook lasagna noodles
 
4 c. shredded Mexican cheese blend

Instructions
In a large skillet,cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro. Spread 3/4 c. chicken mixture into a greased 9x13 mixture, 3/4 c. chicken mixture and 1 c. shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese. Cover and bake at 475 for 30 minutes . Uncover and bake 10-15 minutes longer or until bubbly. Let stand 10 minutes before cutting.


Originally Submitted
10/20/2012





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