Mexican Lasagne
serves 8-10


1-16 ounce jar tomatilla sauce*
1/2 teaspoon
1 large onion, medium chop
2 Tablespoon canola oil
2-1/2 cups small or large curd cottage cheese
1/3 cup sour cream
2 eggs
1/2 cup parmesan cheese
1 teaspoon ground cumin
salt & pepper to taste
3-4 cups cooked chicken, shredded
12-8 inch flour tortillas, cut into 1 inch strips
2 cups Monterey Jack cheese


In a medium bowl, mix the tomatilla sauce and cornstartch and set aside. Heat a large skillet, add oil and saute onions for 8-10 minutes or until they are translucent. Combine onions with shredded chicken and set aside. Whisk together the cottage cheese, sour cream, eggs, parmesan cheese, ground cumin and salt & pepper to taste until smooth and creamy.

Heat oven to 350°F. Spray 13X9 inch casserole dish with oil. Arrange 1/3 of tortilla strips in bottom of dish; layer with half of chicken mixture, 1/3 tomatilla sauce, 1/3 of cottahe cheese mixture and 1/3 of the cheese. Repeat these layers once. Top with remaining tortilla pieces, tomatilla sauce, cottage cheese mixture and cheese.

Bake 40-45 minutes or until bubbly, set and lightly browned. Let stand 10 minutes before serving.

· also known as Salsa Verde or Green Mexican Sauce. Just read bottle for ingredient list. Tomatillas should be the first thing listed.