Tex-Mex Lasagna

2 C chopped cooked chicken
1 C chopped red bell pepper
1/4 C chopped fresh cilantro
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 (15.25oz) can corn, drained
1 (15oz) can black beans, drained
1 (15oz) can tomato sauce
1 (10oz) can Rotel
1 (8oz) can tomato sauce
2 tsp ground cumin
1 Tbsp chili powder
1 tsp salt
1 (16oz) container sour cream
1 (8oz) package cream cheese, softened
6 oven ready lasagna noodles
1 (8oz) package Monterey Jack cheese with peppers, grated
1 (8oz) package Cheddar cheese, grated

In a Dutch oven, combine chicken and next 12 ingredients. Bring to a boil over medium high heat, reduce heat, and simmer 15 minutes.

In a medium bowl, combine sour cream and cream cheese.

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.

Spoon 1/3 of sauce into prepared dish. Top with 3 uncooked lasagna noodles. Spread 1/2 of sour cream mixture over noodles, top with 1/3 sauce. Sprinkle with half of cheeses. Repeat layers. Bake 35-45 minutes, or until hot and bubbly. Let rest 10 minutes before serving.

(From Paula Dean Magazine (Sept/Oct 2010))