Poblano Mexican Lasagna

How to make Poblano Mexican Lasagna

Ingredients:

12-20 corn tortillas (depends how many layers you make)

Sheredded chicken or rotisserie chicken

Shredded Oaxaca cheese or any of your favorite

1 tbsp Chicken bouillon

Frying oil

For the sauce:

6-7 poblano chiles

1/4 piece of onion

1 8oz cream cheese

1 garlic clove

1 tbsp toasted pepitas (pumpkin seeds)

1 bunch of cilantro

Serrano chiles (amount depends of desired spicyness)

Water (amount depends of sauce thickness preference)

Directions:

Roast the poblano chiles and take off their skin and seeds

Fried your tortillas a bit

Blend until smooth: the poblano chiles, cream cheese, cilantro, onion, garlic clove, pumpkin seeds, chicken bouillon and water.

Start layering the lasagna: in a baking dish pour some of the sauce, add the tortillas, then shredded chicken, oaxaca cheese, a bit more sauce. Repeat.

Bake covered at 350 degrees for 30-40 min. And then broil uncovered on high for 5-10 minutes.

Enjoy!