Green Chicken Enchilada Lasagna

In a large pot, boil the poblano peppers, bell peppers, onion, and garlic in water until softened.

Transfer the softened vegetables to a blender. Add the chicken stock and blend until completely smooth.

In a separate large pot over medium heat, melt the butter. Whisk in the flour to create a roux and cook for about one minute.

Gradually whisk the blended vegetable puree into the roux, followed by the heavy cream. Continue whisking until the sauce is smooth and combined.

Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.

Shred the meat from the rotisserie chicken and set aside.

Preheat your oven to 375°F (190°C).

To assemble, spread a layer of the green enchilada sauce on the bottom of a 9x13-inch baking dish.

Add a layer of cooked lasagna noodles, followed by a layer of shredded chicken, more sauce, and a layer of shredded quesadilla cheese.

Repeat the layers until the dish is full, finishing with a final generous layer of cheese on top.

Bake for 30 minutes, or until the cheese is golden brown and the sauce is bubbly.

Let the lasagna rest for a few minutes before slicing. Serve with sour cream and hot sauce, if desired.