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Southwest Chicken Lasagna

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  • Complexity: medium


  • 1 -10 ounce package lasagna noodle
  • Cottage Cheese Mixture:
  • 4 egg whites (lightly beaten)
  • 3 cups fat free cottage cheese
  • 1/3 cup chopped parsley
  • 3 tablespoons canned dice green chili peppers
  • Lasagna:
  • 1 cup chopped onion
  • 1 sweet red pepper chopped
  • 2 cloves garlic minced
  • 2 cans fat free condensed tomato soup
  • 1-10 ounce can of enchilada sauce
  • 1 tablespoon chili powder
  • ¼ teaspoon ground black pepper
  • 4 cups shredded cooked chicken breast
  • 1 ½ cups shredded reduced fat sharp cheddar cheese
  • 1 cup shredded reduced fat Monterey jack cheese


  1. Cook lasagna noodles according to the directions on the package.

  2. While the noodles are cooking stir together the egg whites, cottage cheese, parsley and the chili peppers in a medium bowl. Set aside.

  3. Lightly spray a large skillet with a no stick spray. Add the onions, peppers and garlic. Cook over medium heat until tender.

  4. Stir in condensed soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes stirring often.

  5. Preheat the oven to 375 degrees. Lightly spray a 13x9x2 baking pan with no stick spray. Place 4 lasagna noodles. Top with the half of the sauce mix, 2 cups of the chicken and half of both cheeses. Repeat with the remaining ingredients. Cover with foil and bake for about 50 minutes or until bubbly. Let stand for about 15 minutes before cutting

  6. Added flavor Tip
    For a more intense southwest flavor use a premixed fajita spice on the chicken and grill it before shredding it.

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