Green Chile Chicken Lasagna

Introduction

You’ll love the Southwest-inspired twist that green chiles bring to classic lasagna. This recipe layers tender chicken, creamy ricotta, and a rich homemade sauce into a comforting casserole with a bit of a kick. It’s a crowd-pleasing dish perfect for weeknights or entertaining.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour
• 1 1/2 cups chicken broth
• 1//2 cup grape tomatoes ( , quartered)
• 2 tablespoon white onion ( , finely minced)
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 3/4 cup green chiles ( , diced)
• 2 cups chicken ( , cooked and shredded or cubed*)
• 15 ounces ricotta cheese ( , moisture drained)
• 2 eggs ( , lightly beaten)
• 1 cup cheddar cheese ( , shredded)
• 9 lasagna strips ( , prepared*)
• 1 cup cotija cheese ( , crumbled)
• 2 tablespoons scallions ( , sliced, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Make the sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth until smooth. Stir in the quartered grape tomatoes, minced white onion, fine sea salt, ground black pepper, and garlic powder. Bring to a simmer, then remove from heat and stir in the diced green chiles. Set aside.
3. Prepare the cheese layer: In a medium bowl, combine the drained ricotta cheese, lightly beaten eggs, and shredded cheddar cheese. Mix until well combined.
4. Assemble the lasagna: In a 9×13-inch baking dish, spread a thin layer of the green chile sauce. Layer 3 prepared lasagna strips over the sauce. Spread half of the ricotta cheese mixture over the noodles, then top with half of the cooked, shredded chicken. Spoon about one-third of the remaining sauce over the chicken. Repeat these layers once more (noodles, remaining ricotta mixture, remaining chicken, and another third of the sauce).
5. Top with the final 3 lasagna strips, the last of the sauce, and the crumbled cotija cheese.
6. Cover the dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing. Garnish with sliced scallions and serve.

Variations

• Individual Portions: Assemble the lasagna in smaller oven-safe dishes or large ramekins for personalized servings with perfect portion control.
• Extra Crispy Top: For the last 5 minutes of baking, switch your oven to broil to create a more deeply browned, crispy cheese crust.
• Spice Adjustment: For a milder dish, rinse the diced green chiles under cold water before adding them. For more heat, add a pinch of crushed red pepper flakes to the sauce.
• Texture Variation: Try cubing the cooked chicken instead of shredding it for a different bite in every layer.

Tips for Success

• Draining the ricotta is crucial. Place it in a fine-mesh strainer and press out excess liquid with a spoon for a thicker, less watery cheese layer.
• To prevent the lasagna from being soupy, ensure your cooked chicken is not wet. Pat it dry with a paper towel before adding it to the layers.
• No-boil lasagna noodles work perfectly here, but if using regular noodles, ensure they are cooked al dente so they don’t become mushy during baking.
• Allowing the lasagna to rest after baking lets the layers set, making it much easier to slice cleanly.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, cover a single portion with a damp paper towel and microwave until hot, or cover the whole dish with foil and warm in a 350°F oven for 20-30 minutes.

FAQ

1. What does “prepared*” mean for the lasagna strips?

It means the noodles should be cooked according to package directions if you are using traditional lasagna noodles. You can also use “no-boil” or “oven-ready” noodles straight from the box.

1. What kind of cooked chicken should I use?

Use any plain, cooked chicken. A rotisserie chicken is a great time-saver, or you can poach or bake 2-3 chicken breasts until cooked through. The * indicates this is a pre-cooked component.

1. Can I make this lasagna ahead of time?

Absolutely. Assemble it completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if it goes into the oven cold.

1. What can I substitute for cotija cheese?

If you can’t find cotija, a good substitute is crumbled feta cheese or finely grated Parmesan, which will provide a similar salty, crumbly texture.

1. My sauce seems thin. Is that correct?

Yes, the sauce is meant to be on the thinner side as it will be absorbed by the noodles during baking, creating a moist lasagna. The roux (butter and flour) will still help thicken it as it bakes.

1. Can I freeze this lasagna?

Yes, for up to 3 months. Assemble it in a freezer-safe dish, wrap it tightly in plastic wrap and then foil, and freeze before baking. Thaw in the refrigerator overnight before baking as directed.