• Preheat the oven to 375°F. Lightly grease a 9 x 13-inch baking dish.

Prepare the Sauce

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds.
• Sprinkle the flour over the onion mixture and whisk constantly for about 1 minute.
• Slowly pour in the chicken broth while whisking. Continue cooking for 3 to 4 minutes until the sauce begins to thicken.
• Add the cream cheese and stir until completely melted and smooth.
• Stir in the diced green chiles, cumin, oregano, salt and black pepper. Stir in the heavy cream. Reduce the heat to low and simmer for 3 to 4 minutes, stirring occasionally.
• Take the sauce off the heat and stir in the sour cream.

Assemble the White Chicken Lasagna

• Spread a thin layer of the green chile cream sauce over the bottom of the prepared baking dish.
• Arrange 3 or 4 no-boil lasagna noodles over the sauce.
I used 3 noodles on mine but brands vary. If you can fit 4 on there, use 4, or break them up and use 3 ½.
• Spread half of shredded chicken evenly over the noodles. Spoon some of the green chile cream sauce over the chicken, then sprinkle with ⅔ cup mozzarella and ⅔ cup pepper jack cheese.
• Repeat with 3 or 4 more noodles, the remaining chicken, more green chile cream sauce, ⅔ cup mozzarella and ⅔ cup pepper jack.
• Top with the remaining 3 or 4 noodles and spread the remaining green chile cream sauce evenly on top.
Make sure all the noodles are covered with sauce, as exposed parts will stay hard.
• Sprinkle the remaining mozzarella and pepper jack cheese over the sauce.

Bake the Lasagna

• Cover tightly with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for another 15 to 20 minutes, until the cheese is melted, bubbly and lightly golden around the edges.
• Remove from the oven and let the lasagna rest for 10 to 15 minutes before slicing. Garnish with cilantro before serving, if liked.