Recipes from Mexico :: Mexican Pastas, Rice and Potato Dishes
2 yellow bell peppers, halved, cored and seeded
1 c. bottled green salsa
9 no-boil lasagna noodles
1 c. sour cream
1 c. milk
1 large egg
2 tsp. flour
2 c. shredded cooked chicken
2 c. fresh cilantro leaves, chopped
1 1/2 (one and one-half) c. shredded Monterey jack cheese
1 (15 ounce) can whole corn, drained
Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 mins.
Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-in. pieces.
Preheat oven to 350 degrees fahrenheit. Have a 9 x 13-in. baking dish ready.
Spread 1/4 c. salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 in. between each.
Whisk sour cream, milk, egg and flour in a med. bowl until blended (mixture will be thin). Pour 2/3 c. sauce over the noodles to cover. Scatter chicken, then 1/4 c. cilantro over top. Sprinkle and distribute with 1/2 c. shredded Monterey Jack cheese and dot with 2 Tbsp. salsa. Cover with 3 more noodles and another 2/3 c. sauce. Top with yellow peppers, 1/2 c. cheese, the corn and 1/4 c. cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
Bake 40 to 45 mins. until noodles are tender. Let stand, covered, for 10 mins. Uncover and sprinkle and distribute with remaining cilantro.
