Spicy Chicken Lasagna Recipe

Spicy Chicken Lasagna Recipe

9 pcs.no-boil lasagna noodles
2 cups chicken, cooked & shredded
2 cored, seeded & halved yellow bell peppers
1 cup of milk
1 cup of bottled green salsa
2 tsps. Flour (all-purpose)
1 cup of sour cream
1 big egg
2 cups chopped fresh cilantro leaves
1 (15 oz.) can of whole corn, well drained
1 1/2 cups Monterey jack cheese, shredded

Put the pepper pieces over a fire on or a broiler pan rack with the cut sides facing down. Char or broil the peppers until the skins become charred.

After charring or broiling put the peppers inside a medium-sized saucepan then let it stand with a cover for about 10 mins. Take off the charred skins from the peppers and slice peppers into 1 1/2-inch pcs.

Oven should be heated to around 350′ F. Get a 13×9-inch baking pan where the lasagna will be assembled. On the bottom of the dish evenly spread about 1/4 cup of the salsa & place 3 noodles on top crosswise and leave about an inch in between each noodle.

On a bowl, whisk together flour, egg, milk and sour cream until they have mixed well and pour about 2/3 cup of the sauce on top of layered noodles.

Then, sprinkle the chicken all over followed with 1/4 cup of the cilantro. Next, follow half a cup of the Monterey Jack then 2 tbsps. of salsa on top of the cheese.

After the salsa, layer 3 noodles & 2/3 cup of the sauce then top the sauce with the yellow bell peppers, half a cup of cheese, whole corn & 1/4 cup of cilantro. Then, place 3 noodles atop and remainder of the sauce, cheese & salsa.

Then, cover the dish with a foil then bake in the oven for 40-45 mins. until the lasagna noodles become tender. Allow to stand with a cover for about 10 mins. then take off the foil and finish with a sprinkling of the remainder of the cilantro.