Cook your diced chicken in a large saucepan on medium heat with a little bit of olive oil. You’ll want to cook it covered, but open it and stir it around occasionally. Add a pinch of oregano for flavour, and a squirt of lemon juice if you’ve got it kicking around. Once you’ve got your chicken cooked- drain, and set aside.
Let’s make our yummy enchilada sauce! First, add the oil to a large saucepan, and add your onion. Sautee your onion, and add in the garlic. Once the garlic and onion have been mixed together, add the flour and cook for about 5 minutes.
Add the can of tomato paste. Stir.
Add the chicken stock and the tomato sauce, and mix everything together really nicely so its blended. Now you can add all of your spices, modify it as you’d like- I’m not one for spicy.
Add your can of red kidney beans.
Let this come to a boil, once it has reached boiling status, turn the heat down and let it simmer for about 10 minutes. After the 10 minutes is up, set the temperature to low and just leave it sitting there while we get the rest of our things ready.
Cook your lasagna noodles according to the instructions on the side of the box.
In a medium sized lasagna dish, put a thin layer of sauce on the bottom and line it with noodles. Spread cottage cheese on the noodles, then put a layer of chicken, and then some sauce followed by shredded cheddar cheese.
Repeat this 3 times, and make sure the top layer has the most of everything- especially sauce. Cover it with the remaining shredded cheese.
Cover with tin foil, and put in the oven at 350F for 30 minutes, or until the cheese is bubbly.