Hatch Chile Chicken Lasagna

• 1 whole Onion, Cut Into Thin Strips, Medium-size Onion
• 1 teaspoon Olive Oil
• 2 cups Cooked, Chopped Chicken Breast
• 1 cup Cooked Quinoa
• 14- 1/2 ounces, fluid Hatch Green Chile Enchilada Sauce
• 12 whole Hatch Chiles, Roasted, Seeded, And Split Down The Middle
• 1 cup Manchego Cheese, Shredded (Monterrey Jack Is Also Good)
• 1/2 teaspoons Dried Ancho Chile Powder
• 1 whole Lime, Juiced And Zested
• 1/2 cups Reduced Fat Sour Cream

1. 1.
2. Preheat oven to 350 F. 2.
3. Caramelize onions in a non-stick saute pan on medium-low heat in the oil, stirring often.
4. They should take about 10 minutes to caramelize.
5. 3.
6. Combine the chopped chicken, cooked quinoa, and caramelized onions in a bowl.
7. 4.
8. Pour 1/3 of the can of enchilada sauce in the bottom of a 9 x 9 inch baking dish.
9. Place 4 of the green chiles in the sauce for the bottom layer.
10. Spread half of the chicken mixture over the chiles.
11. Add 1/3 cup of cheese.
12. Add another 1/3 of the sauce, 4 more chiles, the other half of chicken mixture, and another 1/3 cup of cheese.
13. Finish by placing the last 4 chiles on top, then spread the remaining 1/3 of the sauce over the chiles.
14. Sprinkle the last 1/3 cup of cheese on the very top, and lightly dust the top of cheese with the chile powder for color.
15. 5.
16. Bake for 20-30 minutes until the sauce bubbles and the cheese is melted and golden.
17. While the lasagna bakes, mix together the sour cream with the lime juice and zest.
18. Refrigerate this until ready to serve.
19. 6.
20. Serve the lasagna hot from the oven with a drizzle of the lime sour cream on top.

onion, olive oil, chicken, quinoa, fluid hatch, hatch, manchego cheese, chile powder, lime, cream

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/hatch-chile-chicken-lasagna/ (may not work)