1) 12 lasagna noodles, cooked & drained
2) 3 C chicken, cooked & cubed (reserve 2-1/2 Cups of broth)
4tbsp. flour
1/4 C water
3)1 container of sour cream
1/4 C milk
1-1/4 tsp. ground cumin
1/2 tsp. garlic powder
4)10 medium green onions, chopped
1/4 c dried parsley
5)1-1/2c shredded Monteray Jack cheese & 1-1/2c shredded Cheddar or American cheese mixed
6)1 can (2-1/4 ounce) black olives, sliced & drained
7)1C Tostillas, crushed
1/2 tsp. cumin
1/4 tsp. black pepper
1) Heat oven to 350. Grease bottom and sides of rectangle baking dish.. 13 x 9 x 2 inches, with cooking oil.
2) Cook and drain noodles. While noodles are cooking boil broth from cooked chicken in small pan. Mix flour with water in small bowl until forms paste; once broth is boiling add 1 cup to paste; stir until smooth. Place flour mixture into boiling broth and stir until smooth. Take off heat and let cool in refrigerator. Once cool add sour cream, milk, cumin, garlic powder, oregano and chicken in a large bowl.
3) Spread about 1-14 cups of chicken mixture in baking dish. Top with 4 noodles. Spread 1-1/4 cups of chicken on top of noodles; sprinkle with green onions and parsley. Sprinkle with 1 C of shredded cheese.
4) Top with 4 noodles. Spread 1-1/4 cups of chicken mixture over noodles; sprinkle with olives. Sprinkle with 1 C cheese. Top with 4 noodles; spread with remaining chicken mixture.
5) Bake uncovered 30 minutes; While lasagna is baking crush tostillas and add cumin and black pepper. Sprinkle tostilla mixture on top of chicken and sprinkle remaining shredded cheese on top of that. Bake for 15 to 30 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.
Serves 8