Aztec Rotisserie Chicken Lasagna

Aztec Rotisserie Chicken Lasagna

Yields: servings


  • Thick corn tortilla chips or corn tortillas
  • 1 pkg GoodHeart Hand-Pulled Rotisserie Chicken
  • 3 roasted poblano peppers
  • 1½ cups crema mexicana
  • 1½ cup Monterey Jack or mild cheddar
  • 3 cups Tomato and Chile Sauce
  • 3 14oz cans diced roasted tomatoes
  • 3 jalapeno peppers
  • 1 cup diced onion
  • 4 teaspoons minced garlic
  • Olive oil
  • Salt and pepper

Tomato and Chile Sauce Preparation

  1. Place tomatoes, onions, garlic and jalapenos in blender. Puree to a smooth texture. In a skillet, heat olive oil. Add puree all at once and cook until sauce becomes a thicker and more orange in color. Add poblanos. Salt and pepper to taste.

Lasagna Assembly and Cooking

Line bottom of a 9-inch square baking dish with a layer of chips. Top with ¼ of the sauce, follow with ¼ of chicken, ¼ of the cream, ¼ of cheese. Repeat with three more layers, ending with cheese.
Cover and bake at 350F for 30 minutes. Uncover and bake for 10 additional minutes more to brown.