4 C cooked chicken, shredded or cubed
2 C salsa verde
2 C mozzarella cheese, grated
2 C Mexican cheese blend
3/4 C sour cream
10 oz. no-boil lasagna noodles (hard to find, do not sub regular noodles)
1 15 oz. container crema
1 10 oz. can fire roasted green chilies
1 tsp cumin
1 tsp chili powder
salt and pepper, to taste
Preheat oven to 375 F degrees.
Combine chicken, green chilies, 1 C salsa verde, and sour cream in a large bowl. Season generously with salt, pepper, cumin, and chili powder.
Spread 1/3 C chicken mixture in the bottom of a large baking dish and cover with a layer of lasagna noodles.
Top with another layer of chicken mixture. Cover with 5 oz. crema, 2/3 C mozzarella, and 1 C Mexican cheese.
Repeat with another layer of chicken, 5 oz. crema, 2/3 C mozzarella, and 1 C Mexican cheese.
Top with lasagna noodles.
Cover noodles with remaining salsa verde and crema. Sprinkle remaining mozzarella evenly over the top.
Cover with aluminum foil. Bake for 25 minutes. Uncover and bake for another 10-15 minutes, or until cheese is melted and bubbly.