Green Chile Chicken Lasagna - Fusion Fun!

 

Green Chile Chicken Lasagna

 

Ingredients:

2 large cooked chicken breasts, or half of a rotisserie chicken shredded

½-cup flour

½-cup butter

4 cups of whole milk

1-teaspoon chicken bouillon

½ cup chopped New Mexican green chile

1-teaspoon salt

10 oz. shredded mozzarella cheese

8 oz. shredded Italian cheese mixture

Zucchini ribbons

Oven ready lasagna noodles

 

Directions:

Cook chicken breasts in an instant pot for 30 minutes on high pressure.  Once cooked, shred the chicken using two forks.  This is also a great way to use up leftover rotisserie chicken, if you have it.  Set the chicken aside.  Heat a large saucepan on and add the butter.  Once the butter melts, add the flour to make a rue, and cook for two minutes, stirring constantly.  You do not want the mix to brown.  Now gradually add the milk, one cup at a time whisking constantly.  You will need to stay by the stove the entire time because the sauce can burn easily.  Allow the sauce to come up to a mild boil, and continue adding the milk until it is fully incorporated.  Continue whisking until the sauce has fully thickened.  Now add green chile, and stir to combine.  It should have the consistency of gravy.  Set aside. 

Now it is time to assemble.  Using an 8 x 12-lasagna pan, start by coating the bottom of the pan with the white sauce.  Then add a layer of lasagna noodles, chicken and cheese.  Repeat the process rotating the lasagna noodles with zucchini ribbons.  Bake in at 350 degrees for 30 minutes covered with foil.  Take off the foil and bake for five minutes uncovered.  Let the lasagna cool for at least 15 minutes after it is cooked.  If you try to cut into it before that, the layers will not hold up.  Enjoy!