Tex-Mex Lasagna

• portions: 12 servings
• temps total: 45 mins

Ingrédients

2 cups chopped cooked chicken

1 (15.25 oz) can corn, drained

1 (15 oz) can black beans, drained

1 (15 oz) can tomato sauce

1 (10 oz) can diced tomatoes and green chilies, drained

1 (8 oz) can tomato sauce

1 cup chopped red bell pepper

1/4 cup chopped fresh cilantro

2 cloves garlic, minced

1 jalapeño, seeded and chopped

2 tsp ground cumin

1 tsp chili powder

1 tsp salt

1 (16 oz) container sour cream

1 (8 oz) package cream cheese, softened

6 oven-ready lasagna noodles

1 (8 oz) package shredded Monterey Jack cheese with peppers

1 (8 oz) package shredded Cheddar cheese

Instructions

In a Dutch oven, combine chicken, corn, black beans, tomato sauce, diced tomatoes and chilies, red bell pepper, cilantro, garlic, jalapeño, cumin, chili powder, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes. In a medium bowl, combine sour cream and cream cheese. Preheat oven to 350°F and grease a 13x9-inch baking dish. Spoon one-third of chicken mixture into dish and top with 3 lasagna noodles. Spread half of sour cream mixture on noodles and top with another third of chicken mixture. Sprinkle with half of the cheeses. Repeat layers, ending with cheese. Bake for 35-45 minutes. Let rest for 10 minutes before serving.