Hatch Green Chili Chicken Zucchini Lasagna

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See original recipe at: primaverakitchen.com

kept byfups
recipe byprimaverakitchen.com

Notes:

The first time I made this I didn't have enough shredded chicken and so i used half shredded chicken and half ground turkey meat. I think they worked awesome together, but could be used either or as well.

Categories:
- Lasagna
- Mexican
- Zucchini

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Ingredients:

1 bell pepper, chopped
1 TBSP EVO (i didn't use this)
salt to taste
2 cloves garlic, minced
1-2 tsp fajita seasoning
3 c. Shredded chicken (cooked)
10.5 oz Hatch Green Chili Sauce, divided
3 large zucchini, (sliced with a mandolin or peeler)
1 cup shredded Monterey Jack
1 cup shredded cheddar

Preheat oven to 350ºF.

In large skillet over medium heat, heat oil. Add bell pepper and salt.
Cook until golden and brown. It’s about 5 minutes. Add garlic, seasoning, shredded chicken and 2/3 hatch green chili sauce.
Stir well until combined.
Using a vegetable peeler or a mandolin make thin slices of zucchini. Layer the bottom of baking dish with zucchini. Add half the meat mixture. Add 1/3 of the shredded cheese. Add another layer of zucchini, the other half of the meat, another 1/3 cheese. Add one more layer of zucchini, pour the rest of the hatch green chili sauce, and sprinkle the rest of the cheese.
Bake for approximately 20 minutes and until cheese is melted.

See original recipe at primaverakitchen.com