A bold, creamy twist on traditional lasagna, packed with Tex-Mex flavors and cheesy goodness.

Ingredients

2 cups cooked chicken, chopped
1 cup red bell pepper, chopped
1/4 cup fresh cilantro, chopped
Garlic cloves, minced (to taste)
Jalapeño, chopped and seeded (to taste)
1 (15.25-ounce) can corn, drained
1 (15-ounce) can black beans, drained
1 (15-ounce) can tomato sauce
1 (8-ounce) can tomato sauce
1 (10-ounce) can Rotel
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
16 ounces sour cream
8 ounces cream cheese, softened
Oven-ready lasagna noodles
8 ounces Monterey Jack cheese with peppers, shredded
8 ounces sharp cheddar cheese, shredded

Directions

Make the sauce.
In a large Dutch oven, combine the chicken, bell pepper, cilantro, garlic, jalapeño, corn, black beans, both tomato sauces, Rotel, cumin, chili powder and salt. Bring to a boil over medium-high, then reduce heat and simmer 15 minutes. Mix the creamy layer. In a separate bowl, stir together the sour cream and cream cheese until smooth and well blended.

Assemble.
Heat oven to 350 F. Grease a 9-inch-by-13-inch baking dish.
Spread a third of the sauce in the bottom of the dish. Add a layer of oven-ready lasagna noodles. Spread a third of the sour cream mixture on top. Sprinkle with a third of the shredded cheese.
Repeat all layers two more times.

Bake.
Cover loosely with foil and bake for 35 to 45 minutes, until hot and bubbly. Let stand 10 minutes before slicing and serving.