Cinco Queso Chile Verde Stack

For Alfredo sauce, measure cream into stainless steel saucepot. Place over medium heat and bring to a low simmer. Add four minced garlic cloves, green chiles, Parmesan cheese, salt and pepper. With wire whisk, stir to blend. Continue simmering until sauce reduces and thickens; remove from heat and keep warm.

For chile verde, heat oil in large, deep skillet. Add onions and 4 minced garlic cloves; saute until tender. Stir in green chiles and jalapenos; continue sauteing for a few more minutes. Add tomatoes and saute briefly.

Stir in chicken stock; bring to a boil. Reduce heat to low and simmer.

In small bowl, blend butter and flour; slowly whisk into chile mixture until slightly thickened. Simmer briefly to blend; remove from heat and keep warm.

Stir chile verde into reserved Alfredo sauce. Preheat oven to 350. Coat bottom and sides of 4-inch deep full-size hotel pan with nonstick cooking spray.

Pour about 12 ounces green chile sauce into prepared pan, then layer on two sheets of lasagne. Sprinkle with queso fresco and add a layer of pulled chicken. Pour on more green chile sauce and another layer of lasagne sheets.

Continue layering cheese, sauce, chicken and lasagne until pan is full. Cover with parchment and aluminum foil. Bake in preheated oven 1 hour 15 minutes until internal temperature reaches 160 F. Remove from oven and let rest 20 minutes.

To serve, cut into portions and spoon on extra green chile sauce.