2 tbsp. salad oil
1 lg. onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 (10 3/4 oz.) tomato soup
1 (10 oz.) enchilada sauce
4 c. cooked chicken or turkey
6 oz. each sliced cheddar and Jack cheese
2 tbsp. salsa
1 1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. chili powder
1 tsp. cumin
1 lb. lasagna noodles

CHEESE FILLING:

1 pkg. sm. curd cottage cheese
1/3 c. chopped parsley
2 eggs
4 tbsp. diced Ortega chilies

In large skillet heat oil, add onions, garlic, green pepper, cook until onion is limp. Add soup, enchilida sauce, salt, pepper, salsa, chili and cumin. Simmer 10 minutes to thicken, stir often. Make cheese filling, use 16 x 10 lasagna pan. Cover bottom with noodles, spread with 1/3 cheese filling, 1/3 sauce, 1/3 chicken, 1/3 cheese. Repeat 2 times. Cover and chill. Bake covered with foil 370 degrees for 50 minutes. Let stand 15 minutes before cutting. May be made a day ahead. Freeze well.