Green chili chicken lasagna is a hybrid food dream come true.
5 cups shredded rotisserie chicken, skin removed
1 tablespoon chipotle powder
2 teaspoons smoked chili powder
1 teaspoon cumin
Kosher salt and freshly ground black pepper
1 (10 ounces) can fire roasted green chilies
1 1/2 cups salsa verde
12 - 16 no-boil lasagna noodles
1 (15 ounces) container Cacique Crema Mexicana
16 ounces mozzarella cheese
8 ounces Monterey Jack cheese
2 jalapeños, sliced
Let's get Cooking...
Preheat oven to 375°F.
In a large bowl, mix together the chicken, chipotle powder, chili powder, cumin, salt, pepper, green chilies, and salsa verde.
Into the bottom of a 13x9-inch baking dish, add 1/3 of the green chili chicken mixture and spread evenly. Arrange the pasta sheets side by side to cover the bottom of the baking dish. Add a second layer of chicken and top evenly with crema. Sprinkle the top with mozzarella and queso quesadilla jalapeño cheese.
Repeat the layers: noodles, green chili chicken mixture, crema, and cheese. Top with sliced jalapeños.
Cover the lasagna with aluminum foil and bake on the middle rack of the oven until the top is bubbling, about 30 minutes. Remove foil and continue cooking until the top is golden brown, about 10 minutes. Serve hot.