Mexican Lasagna

Ingredients

1 red pepper
1 c. onion
--saute both in a skillet

add...

1 can enchilada sauce
2 cans tomato soup
1/2 can water
1 can green chilis
1 Tbs. cumin
1 tsp. chili powder
pepper
4 c. cooked chicken
--stir together and heat thoroughly

Combine:

3 c. cottage cheese
4 egg whites
1 bunch fresh cilantro

1) Layer sauce, uncooked noodles, cottage cheese mix. Repeat until 9x13 glass dish is filled.

2)Cover with cheddar and Monterrey Jack cheese.

3) Bake at 350 degrees for 45 minutes.

*If you see the cheese on top browning too quickly, cover with tin foil
*Aaron has since changed the recipe a bit, and I now add a layer of mexican cheese to his side of the lasagna with each layer I do, instead of just a bit on top
*I sometimes use dried cilantro (you can get it with the seasonings) cause its more expensive in the winter and I rarely use the whole bunch....otherwise that's a whole lot of cilantro
*I've also experimented with yellow pepper (delicious), and have used pork loin instead of chicken
*btw, the chicken I just boil up quickly, then shred with a fork and add it to the mixture. The pork loin is generally done in the crockpot with some mexican seasonings