Mexican Chicken-and-Poblano Lasagna

Name: Mexican Chicken-and-Poblano Lasagna
Prep time: 1 h 5 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tablespoons vegetable oil, plus more for greasing the baking dish and frying the tortillas; 3 boneless, skinless chicken thighs, cut into 1/4-inch strips; Kosher salt; 2 poblano chiles, halved, stemmed, seeded and cut into 1/4-inch strips; 2 medium tomatoes, chopped; 2 cloves garlic, thinly sliced; 12 small corn tortillas; 3 1/2 cups Sargento Fine Cut Shredded 4 Cheese Mexican blend (14 ounces); 1/2 cup grated Parmesan; 1/2 cup sour cream; 2 cups shredded romaine lettuce; 2 radishes, thinly sliced; Special equipment: an 8-inch square baking dish

Mexican Chicken-and-Poblano Lasagna was pinched from <a href="http://www.foodnetwork.com/recipes/mexican-chicken-and-poblano-lasagna.html" target="_blank">www.foodnetwork.com.</a>

"Get this all-star, easy-to-follow Mexican Chicken-and-Poblano Lasagna recipe from Food Network..."

INGREDIENTS

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2 tablespoons vegetable oil, plus more for greasing the baking dish and frying the tortillas

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3 boneless, skinless chicken thighs, cut into 1/4-inch strips

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Kosher salt

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2 poblano chiles, halved, stemmed, seeded and cut into 1/4-inch strips

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2 medium tomatoes, chopped

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2 cloves garlic, thinly sliced

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12 small corn tortillas

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3 1/2 cups Sargento Fine Cut Shredded 4 Cheese Mexican blend (14 ounces)

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1/2 cup grated Parmesan

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1/2 cup sour cream

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2 cups shredded romaine lettuce

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2 radishes, thinly sliced

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Special equipment: an 8-inch square baking dish

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