| This recipe is liked by 0 person(s). |
Mexican Chicken Lasagna
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Lasagna noodles, (or Manicotti) | |
| 1 1/2 cups | cooked chicken, shredded |
| 1 cup | shredded carrots |
| 1 cup | non-fat cottage cheese |
| 2 TBSP | sliced green onions |
| 2 TBSP | chopped, fresh cilantro |
| 1 clove | garlic, finely chopped |
| 1 cup | Salsa |
| 1 cup | shredded Monterrey Jack cheese with jalapeño |
Cook lasagna noodles (or use instant, no-cook noodles). Combine chicken, cottage cheese, carrots, green onions, cilantro and garlic. Grease large rectangular pan. Layer noodles, chicken mixture, cheese and salsa for 3 layers in pan (or stuff manicotti noodles & cover with salsa and cheese). Top with salsa and cheese. Bake for 35-45 minutes at 325 degrees.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.