This yummy and easy recipe all started when I spotted a can of GLUTEN FREE Chicken Cheese Enchilada Flavor soup by Progresso at the grocery store! The possibilities seemed endless with a GF soup like that. After considering many options I decided to create a Mexican Lasagna since I had GF noodles, some cooked chicken and veggies laying around. This recipe can be adjusted in so many ways to fit your family’s taste. We aren’t really into spicy foods but I would imagine some hot peppers or salsa would be great in this dish. Here is how we created a Gluten Free Mexican Lasagna.
What you Need
1/2 green pepper, chopped
1 tomato, diced
1 can black beans, rinsed and drained
Salt & pepper to taste
1 can Pregresso GF Chicken Cheese Enchilada Flavor soup
1 cup cut up cooked chicken – I used leftover rotisserie chicken
8 oz of cottage cheese
2 cups shredded cheddar cheese, divided
Uncooked GF lasagna noodles – I use De Boles
How to Make it
Heat oven to 350 degrees. In one bowl mix together the green pepper, tomato, beans and salt and pepper. In a second bowl mix together the soup, chicken, and cottage cheese.
Take a small amount of the soup mix and put in on the bottom of a 9×9 casserole dish. Then start making your layers of noodles, soup mix, veggie mix, cheese and repeat.
Bake covered for 45 to 50 minutes.
This was a great looking and tasting dish. I also think it tasted better the next day for lunch when it was reheated like regular lasagna. This recipe is a definite keeper for our family. I look forward to throwing in more ingredients to see how it comes out.
Enjoy!
This post linked to Gluten Free Wednesdays and Gluten Free Fridays.
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