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Simple White Seasoned Sauce For Lasagna
1 tbsp15mLchili powder
2 cans354mL eachCarnation® Regular, 2% or Fat Free Evaporated Milk
1 lb500ggrated Monterey Jack cheese (about 4 cups)
3 cups750mLshredded cooked chicken
2 cups500mLbottled tomato salsa
2 cups500mLcorn, fresh or frozen
10 6”15cmwhole wheat or regular flour tortillas (340g package)
1 : Melt butter in medium saucepan, add flour, chili powder, salt and cumin and cook over low heat stirring for 1 minute. Whisk in milk. Bring to a boil, lower heat and cook for 5 minutes, stirring occasionally until sauce has thickened.
2 : Preheat oven to 375ºF (190ºC). Grease a 9” x 13” (3L) baking dish.
3 : Cover bottom of baking dish with 2 tortillas, overlapping them if necessary. Cut additional tortilla to fill in gaps. Spread 1 cup (250mL) seasoned white sauce over tortillas, spread ½ cup (125mL) salsa over sauce, sprinkle with 1 cup (250mL) shredded chicken, 1 cup (250mL) of grated cheese and a heaping ½ cup (125mL) corn. Repeat using 4 layers of tortillas. Top last layer of tortillas with remaining salsa and cheese.
4 : Bake in preheated oven 35-40 minutes, or until browned and bubbly. Let rest for 10 minutes for serving.
A recipe is only a starting point. Add any vegetables you like, omit the chicken or change the cheese to any of your favourites.
The sauce should lightly coat the back of a spoon.
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