Mexican Lasagna

Mexican Lasagna

Ingredients:

1 cup chopped onion

1 tsp minced garlic

1 TBSP vegetable oil

4 cups cubed cooked chicken

3 (10 oz) cans or one big can (30 oz)

2 eggs

1 carton (15 oz) ricotta cheese

1/2 cup minced fresh cilantro

12 no-cook lasagna noodles

4 cups (16oz) shredded Mexican cheese blend

Directions:

In a large skillet cook onion and garlic in oil over medium heat until tender. Stir in chicken and enchilada sauce. Bring to a boil. reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened.

Meanwhile, in a small bowl, combine the eggs, ricotta cheese, and cilantro.

Spread 3/4 cup chicken mixture into a greased 9x13 inch baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture, and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese.

Cover and bake at 375 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for ten minutes before cutting.

Notes:

I always substitute cottage cheese for the ricotta cheese (less expensive). I also use green enchilada sauce because that is what we prefer but if you like red- easy substitute. I have made this with the no-cook noodles and with the noodles you have to cook before using them- for sake of convenience be sure to get the no-cook lasagna noodles (it will say Oven Ready on the package). Both kinds of noodles taste the same to me. I usually use Monterey Jack cheese.

Uhh.... I think that is it. Enjoy.

Texas Caviar

1 (15oz) can black beans, rinsed and drained
1 (15oz) can whole kernel corn, rinsed and drained
3/4 cup fresh salsa
2 Tablespoons chopped fresh cilantro
1 1/2 teaspoons white vinegar
1 teaspoon cumin
salt, to taste
ground black pepper, to taste
hot sauce, to taste

In a large glass or plastic mixing bowl or a large resealable plastic container, combine the beans, corn, salsa, cilantro, vinegar and cumin. Season with salt, pepper, and hot sauce. Cover and refrigerate at least 2 hours or overnight before serving. Serve with chips

Oreo Balls

Ingredients:
1 package oreos (we used regular but I bet other flavors would be good too)
1 8oz package cream cheese
Dipping Chocolate (I don't know exactly how much we used)

Instructions:
Grind up the whole package of oreos in a food processor or blender. Mix in cream cheese. (I mixed them together in a separate bowl because my blender wouldn't mix it all.) Roll into dipping size balls. (my hands are small so ours were small.) If you want you can refridgerate them a little while so they are more firm for dipping. Melt chocolate and dip and let set.

Also, You can dip some in white chocolate and drizzle with dark or vice versa.