Shelly's Recipe

LASAGNA VERDE

Category: Pasta - Baked

Green Chili Sauce
1 can green chilies, finely chopped
4 tomatillo, finely chopped
1 small white onion, finely chopped
1 tsp cumin
1/2 tsp garlic powder
Pinch cayenne, to taste
Olive oil
2 cups chicken stock
2 tbsp cornstarch
6 tbsp water

Filling
4 cups cooked chicken, chopped
1 pkg lasagna, uncooked
1 cup green chilies, chopped
4 cups Monterey jack cheese
1 tsp cumin
1/2 tsp garlic powder
Pinch cayenne pepper and salt, to taste

Shredded Monterey jack cheese

Sauce: Saute first 6 ingredients in a small amount of olive oil until onions are translucent. Add stock and bring to a boil. Mix cornstarch and water. Add to sauce and simmer until mixture thickens. Add more cornstarch mix if necessary.

Filling: Mix ingredients except noodles and set aside. In a greased 13x9 inch baking pan, ladle a thin layer of chili sauce. Place uncooked noodles to cover bottom of pan. Cover with chicken mixture then ladle with sauce. Repeat layering twice. Finish with a layer of Monterey jack cheese Bake at 325 for 50-60 minutes.