Every once and a while an idea hits me like WHAM. I crave green chile sauce about once a week, not that I eat it that frequently, but it does cross my mind. Typically I serve it smothered over a giant burrito, but tonight I wanted to do some a little *different*. See that photo below, a white mass of cheese? Guess what is lurking just under the surface….
Remember over the summer when Chile Monster sent me 13 pounds of Hatch chiles? Well, hubby and I spent a whole Saturday roasting, peeling and freezing them for a moment just like this. Since the creation was a last minute idea, I swung by the grocery store on a Friday night and picked up a pre-cooked rotisserie chicken and no-boil lasagna noodles.
Instead of waiting for the chile verde to reduce and thicken, I made a quick roux, blended it with shredded chicken and layered my little heart away with velvety ricotta cheese, zesty chile verde and pasta sheets. One hour later, we had a cheesy one-dish dinner creation… and several neighbors to help us eat it.
I hope your enjoy Green Chile Chicken Lasagna as much as we did! And if you love Hatch chiles like us, check out even more recipes at the bottom of this post!
Don’t forget to PIN Green Chile Chicken Lasagna!