WASH the jalapenos and green bell pepper.

REMOVE the stem and seeds from the peppers. Mince them.

MINCE the onion, garlic cloves, and the cilantro.

CRUMBLE the Cotija cheese into a small bowl.

STIR the cilantro into the Cotija cheese. Set this mixture aside.

SHRED the pepper jack cheese.

MAKE the cornstarch slurry. Whisk the cornstarch into ½ cup of the chicken broth. Set aside.

HEAT the olive oil in a large skillet over medium-low heat. Add the jalapenos, green bell pepper, and onion.

COOK, stirring often, until the vegetables begin to soften. This will take 5 to 7 minutes.

STIR in the minced garlic. Cook for 2 more minutes.

POUR in the remainder of the chicken broth, salsa verde, and heavy cream.

STIR and COOK for about 5 minutes. The broth should start to simmer, but does not need to come to a boil.

GIVE the cornstarch slurry a quick whisk to refresh it. Slowly pour it into the sauce.

STIR as the sauce starts to thicken and begins to bubble. Cook for 1 more minute. Remove the sauce from the heat. Taste and add salt if necessary. Most sauces won't need any because of the salt in the chicken broth.

Assemble and Bake the Lasagna

PREHEAT oven to 350° F (175° C).

SPOON the enchilada sauce into the bottom of a casserole dish. You just need a thin layer.

ADD the shredded chicken to the rest of the enchilada sauce. Stir to combine.

LAYER the corn tortillas on top of the sauce in the casserole dish. Cut the tortillas into strips, if necessary to make a complete tortilla layer.

SPREAD half of the Cotija/cilantro mixture onto the tortillas.

SPOON half of the chicken and sauce mixture onto the Cotija/cilantro layer.

SPRINKLE half of the pepper jack cheese onto the chicken layer.

REPEAT with tortillas, the remainder of the Cotija, the chicken, and the pepper jack cheese.

BAKE in the oven for 30 minutes, or until the cheese melts and the sauce is bubbly.

REMOVE from the oven and let it sit for 5 minutes. The sauce should thicken as it cools.

GARNISH with cilantro, avocado, green onions, or red bell peppers.