Chicken and Green Chile Lasagna

1 Tbsp. butter
1 Tbsp. flour
1 1/2 cups chicken broth
1/2 cup Roma tomatoes, diced
2 Tbsp. white onion, diced
3/4 cup Santa Fe Ole Hatch Green Chile
2 cups chicken, cooked and shredded
15 oz. ricotta cheese, drained
2 eggs, lightly beaten
1 cup cheddar cheese, shredded
9 lasagna strips
1 cup Cotija cheese, crumbled
2 Tbsp. green onion, chopped
salt and pepper to taste

Preheat oven to 350 degrees F
In a medium saucepan, melt butter. Add flour and stir until a roux forms
Cook 2-3 minutes and add chicken stock and bring to a boil
Add tomatoes, onion, green chile and chicken, stirring to combine
Simmer about 5 minutes, stirring occasionally
In a medium mixing bowl, blend together ricotta cheese, eggs and cheddar cheese. Season to taste with salt and pepper
Coat a 9 inch pan with cooking spray. Place a thin layer of sauce with the chicken on the bottom
Top with lasagna noodles and then the ricotta cheese mixture.
Repeat 3 times with ricotta cheese mixture as the last layer
Cover with foil and bake about 50 minutes. Remove foil and top with Cotija cheese
Return to the oven until cheese is melted and bubbling
Remove from oven and allow to rest 10 minutes before topping with chopped green onions

Click here for Santa Fe Ole Hatch Green Chile