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3 onions
1 tbsp vegetable oil, or olive oil
1 1/2 cups salsa
398-mL can tomato sauce
2 tsp cumin, optional
2 garlic cloves, crushed
750 g ground chicken, or turkey
2 tbsp hot-red-chili-flakes
1/2 tsp salt
1/4 tsp pepper
2 large green bell peppers
4 to 6 tortillas, about 7 inches wide
1 cup light or regular sour cream
2 cups grated Monterey Jack, or mozzarella cheese, about 250 g
To prepare sauce, chop 2 onions. Heat oil in a large wide saucepan set over medium heat. Add onions and cook, stirring often, until soft, about 5 minutes. Stir in salsa, tomato sauce and cumin. Bring to a boil, stirring occasionally, then remove from heat.
To prepare filling, chop remaining onion and place in a large frying pan with garlic, chicken, chili powder, salt and black pepper. Set pan over medium heat and cook, stirring often with a fork to keep chicken crumbly, until chicken loses its pink color, about 10 minutes. Meanwhile, chop green peppers. Stir into cooked chicken and remove pan from heat.
Preheat oven to 375F (190C). Lightly oil bottom of a 9x13 inch (3 L) baking dish and spread with a thin layer of sauce. Cut 2 to 3 tortillas in half and arrange so they cover bottom of dish, laying cut edges of tortillas against sides of dish. Overlap as necessary and cover center of pan as well. Spread with about 1 cup (250 mL) of sauce. Top with half chicken mixture. Spread with sour cream. Slice remaining tortillas in half and form another layer. Spread with remaining chicken mixture, then sauce. Sprinkle with cheese.
Bake in center of preheated oven until cheese is golden, about 35 to 40 minutes. Let stand for 10 minutes before cutting.
Calories 398, Protein 24.2g, Carbohydrates 33.1g, Fat 19.2g.
Tortillas replace lasagna noodles, and salsa makes an instant sauce in this easy-to-make Southwestern-style lasagna.