Spicy Green Chili Chicken Lasagna

By weavincanuck

Ingredients

• 4 cups cooked chicken, shredded or cubed
• 2 cups salsa verde
• 2 cups mozzarella cheese, grated
• 2 cups Mexican cheese blend
• 3/4 cup sour cream
• 10 oz. no-boil lasagna noodles
• 1 (10 oz.) can fire roasted green chiles
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 (15 oz.) container crema
• CREMA
• 1 cup sour cream
• 1 cup heavy cream
• 1 teaspoon salt
• PREPARATION
• Mix
• Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.
• Serve or Store
• Transfer to a serving bowl if using right away, or transfer to an airtight container and refrigerate if storing.
• COOKING NOTES
• ADVANCE PREPARATION
• When purchasing sour cream, pay attention to the expiration date. The crema can be made and stored in an airtight container in the refrigerator for as long as the sour cream would last.
• Bring the crema to room temperature before serving.

Details

Adapted from 12tomatoes.com

Preparation

Step 1

1. Preheat oven to 375º F.

2. Combine chicken, green chiles, 1 cup salsa verde and sour cream in a large bowl and season generously with salt and pepper, cumin and chili powder.

3. Spread 1/3 cup chicken mixture in the bottom of a large baking dish and cover with a layer of lasagna noodles.

4. Top with another layer of chicken mixture, then cover with crema, mozzarella and Mexican cheese.

5. Repeat with another layer of chicken, crema and cheese, then top with lasagna noodles.

6. Cover noodles with remaining salsa verde and crema, then sprinkle remaining mozzarella evenly over the top.

7. Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15, or until cheese is melted and bubbly.

8. Remove from oven and serve hot.