This is another one of my go-to recipes for chilly winter lunches. It is quick to whip up and guests always love the idea of using tortillas as “noodles” in the lasagne.
2 poblano chiles
6 tablespoons vegetable oil, divided
12 (5- to 6-inch-diameter) corn tortillas
4 cups salsa verde, divided
2 cups shredded roasted chicken, divided
3/4 cup sour cream, stirred to loosen, divided
1/2 cup ricotta cheese
6 ounces grated Emmenthal, Muenster, or Mexican Chihuahua cheese (about 1 1/2 cups packed)
3 tablespoons chopped fresh cilantro
Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2 x 1/2-inch strips.
Preheat oven to 375°F. Heat 2 tablespoons oil in medium skillet over medium heat. Add 1 tortilla to skillet; cook until slightly softened, about 15 seconds per side, turning with tongs. Transfer tortilla to paper towels to drain. Repeat with remaining tortillas, adding oil to skillet as needed.
Spread 1/2 cup salsa over bottom of 8x8x2-inch glass baking dish. Arrange 4 tortillas over salsa, covering bottom of dish completely, overlapping slightly, and extending about 1 1/2 inches up sides of dish. Scatter 1 cup chicken over tortillas, then half of poblano strips. Spoon 1 1/2 cups salsa over, spreading evenly. Spoon 1/4 cup sour cream and 1/4 cup ricotta over in small dollops. Cover with 4 tortillas, overlapping slightly. Layer with remaining 1 cup chicken, remaining poblanos, 1 cup salsa, 1/4 cup sour cream, and 1/4 cup ricotta. Cover with remaining 4 tortillas, then 1 cup salsa, and remaining 1/4 cup sour cream. Sprinkle with cheese.
Bake lasagne until bubbling and cheese is lightly browned, about 35 minutes. Cut into 6 pieces; divide among plates. Sprinkle with cilantro.