8-9 lasagna noodles
2 cups cooked chicken
8 oz. cream cheese, softened
2 cups Oaxaca cheese, shredded
1 1/2 cups Hatch Chile Verde
1/4 cup butter
1/4 cup flour
2 cups milk
1 cup Parmesan cheese, grated
Preheat oven to 350 degrees F.
Cook the lasagna noodles to al dente and set aside on paper towels.
In a bowl, combine chicken, cream cheese, 2 cups of the Oaxaca cheese and green chile.
Season with salt and pepper and set aside.
In a large skillet, melt butter over medium heat. Whisk in flour and cook 1 minute.
Slowly whisk in milk and cook until thickened, 4-5 minutes. Stir in Parmesan until melted.
Add just enough of the sauce to cover the bottom of a 9-inch square baking dish.
Put down one layer of noodles, cutting to fit the pan if needed.
Layer half of the chicken mixture over the noodles. Spread 1/4 cup of sauce on top with a spatula.
Add another layer of noodles. Add remaining chicken, another 1/4 cup of sauce and one last layer of noodles.
Pour the remaining sauce over the top and sprinkle with remaining Oaxaca cheese.
Bake until cheese is melted, and lasagna is heated through, 30-45 minutes