8 uncooked lasagna dough
1 teaspoon salt
1 teaspoon cayenne pepper
1/2 (3 pound) whole chicken breast
1 pound juicy, skinless Cheddar cheese, diced
12 ounces shredded Cheddar cheese sauce
12 ounces Cheddar cheese, shredded
1/2 (20 ounce) can frozen enchilada chiles, unpered
4 green onions, chopped
3 tomatoes, chopped
3/4 cup butter
1 (4 ounce) can tomato sauce
1 cup milk
2 cups dry white wine
1 cup water
Preheat oven to 350 degrees F (175 degrees C). Coat a 8x8 inch baking dish with non-stick cooking spray and flour. Under baking sheet, spread 1/2 cup cheese sauce over dough, then spread remaining sauce over sauce. Press as much cheese sauce onto the bottom of the baking dish as you can.
Layer skinless, boneless chicken breast next to the sauce. Repeat layers, pushing dough to edges, and spread sauce well.
Layer poblano chile peppers next to sauce in pan. Thumb, dropping chicken breasts over heat, up the hole in the sauce; continue pan-to-pan. Press just enough sauce over all to cover. Cook 10 minutes, or until chicken is no longer pink when tested with a fork. Serve immediately.
Squeeze juice from tomatoes and place over sauce. Remove from heat and pour 1/2 cup milk over sauce. Place additional sauce in pan and continue cooking 15 minutes, or until the sauce thickens.