Spicy Chicken Lasagna

Directions

1. 1
   Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes.
2. 2
   Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces.
3. 3
   Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
4. 4
   Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each.
5. 5
   Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
6. 6
   Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.