Green Chili Chicken Lasagna and Carino's Italian Nachos

I really don't like this picture; it just looks so blah, but the lasagna in your mouth is not blah.  This is actually a copycat recipe I made up based off of the El Paso Carino's restaurant's version that we really like.  I also found a copycat online for their amazing nachos.

Green Chili Chicken Lasagna

Leah Matthews

3-4 chicken breasts, cooked and shredded into chunks

1 1/2 jars alfredo sauce ( we like Classico Four Cheese)

2 small cans diced green chilis

1 can green enchilada sauce

~ 3 cups ricotta cheese

shredded mozzarella cheese

fresh, shredded parmesean cheese

9 cooked lasagna noodles 

2 cloves garlic, minced

Mix alfredo sauce, enchilada sauce, green chilis and garlic.  Pour a little sauce onto bottom of 9x13 dish and spread out evenly.  Place three noodles down and begin to layer: ricotta, chicken, sauce, mozz cheese, parm cheese, noodles.  Repeat one more time and then spread remaining suace over top noodles and sprinkle with remaining mozz and parm.  Bake at 350 for 30-40 minutes, until heated through and cheese on top is bubbly and golden brown.