If you have never tried Cacique Crema Mexicana, you are missing out. It’s like Italian panna or French creme fraiche. Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15, or until cheese is melted and bubbly. It’s milder and less thick than American sour cream. In most markets it is usually on the cheese aisle rather than with the dairy beverages, usually near the cream cheese and often next to various Mexican cheeses.
3 cups cooked organic chicken, shredded
2 cups Herdez salsa verde
2 cups Mexican cheese blend
1 cup Wallaby organic plain 2% fat greek yogurt
10 oz. no-boil lasagna noodles
1 (15 oz.) container Cacique Crema Mexicana
2 (5 oz.) can fire roasted green chiles
2 teaspoon cumin
2 teaspoon chili powder
Directions
Preheat oven to 375º F.
Combine chicken, green chiles, 1 cup salsa verde and greek yogurt in a large bowl and season generously with salt and pepper, cumin, and chili powder.
Spread 1/3 chicken mixture in the bottom of a large baking dish and cover with a layer of lasagna noodles.
Top with another layer of chicken mixture, then cover with crema, mozzarella and Mexican cheese.
Repeat with another layer of chicken, crema and cheese, then top with lasagna noodles.
Cover noodles with salsa verde and crema (you don’t necessarily have to finish off the jars), then sprinkle remaining mozzarella evenly over the top. Since these are no boil noodles, make sure they are covered well with cheese or cream to ensure that they soften. Exposed noodles will be crispy, and not in a good way.
Cover with aluminum foil and bake for 25 minutes. Uncover and cook for another 15 minutes, or until cheese is bubbling and brown.
