4 chicken breasts
2 onions
1 bunch fresh cilantro
2 packages fajita seasoning
1/2 tsp. cayenne pepper, divided
1 box lasagna noodles
1 small container cottage cheese
1 small container ricotta cheese
1 jalapeno pepper (chopped)
1 head garlic
1 can Ro-tel
1 large can tomato sauce
1 can whole kernel corn (drained)
16 oz. Mexican or taco blend cheeses

Boil chicken with 1 package fajita seasoning, 1 whole onion, 3-5 cloves garlic, 1/2 the cayenne pepper and several leaves of cilantro. Cool and cut into bite sized pieces. Mix chicken with 1 onion (diced), Ro-Tel, tomato sauce, corn and other package of fajita seasoning. Set aside. Mix cottage and ricotta cheese together. Add chopped jalapeno, 4-5 cloves garlic, about 20-25 sprigs of cilantro (chopped) and remaining cayenne pepper. Boil noodles according to package directions. Layer in a baking dish sprayed with Pam. Add 1/3 of the cottage cheese mixture. Top with 1/3 the chicken mixture and 1/3 the cheese. Repeat layers, ending with cheese on top. Bake in a preheated 375°F oven about 45 minutes or until bubbly and golden brown. Serve topped with pico de gallo and a dollop of sour cream.