5 cups shredded chicken, skin removed
1 tablespoon chipotle powder
2 teaspoons chili powder
1 teaspoon cumin
1 (10-ounce) can fire roasted green chilies
1 1/2 cups salsa verde (from a jar)
Kosher salt and freshly ground black pepper
12-16 no-boil lasagna noodles
1 (15-ounce) container Cacique Crema Mexicana
16 ounces shredded mozzarella cheese
8 ounces Monterey Jack cheese
2 jalapeños, thinly sliced
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, mix together the chicken, chipotle powder, chili powder, cumin, green chilies, and salsa verde. Season to taste with salt and pepper.
In a small bowl, mix together the cheeses. Set aside.
Into the bottom of a 13 by 9-inch baking dish, spread evenly 1/3 of the chicken mixture. Top with cheese. Arrange the pasta sheets side by side to completely cover the surface of the cheese. Add a second layer of chicken and top evenly with half the Mexican Crema. Top with more cheese. Repeat the layers: chicken mixture, crema, and cheese. Top the lasagna with sliced jalapeño.
Cover the lasagna with aluminum foil and bake on the middle rack of the oven until the cheese begins to melt and noodles are cooked, about 30 minutes. Remove the foil and continue cooking until the top is golden brown and bubbling, about 10 more minutes. Serve hot.
Cook with soul. Eat with pleasure!