Green Chile Chicken Lasagna

Introduction

This Green Chile Chicken Lasagna blends the comforting layers of a classic Italian dish with the bold, tangy flavors of Southwestern cuisine. You’ll love how the creamy ricotta filling, tender chicken, and spicy green chiles come together under a golden blanket of cheese. It’s a crowd-pleasing twist perfect for a family dinner or a potluck.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 70 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. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to make a roux.
3. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook, stirring often, for 3-4 minutes until slightly thickened.
4. Remove the saucepan from the heat. Stir in the quartered grape tomatoes, minced white onion, fine sea salt, black pepper, garlic powder, and diced green chiles. Set this sauce aside.
5. In a medium bowl, combine the cooked chicken, drained ricotta cheese, lightly beaten eggs, and shredded cheddar cheese. Mix thoroughly.
6. To assemble the lasagna, spread about 1/2 cup of the green chile-tomato sauce into the bottom of a 9×13 inch baking dish.
7. Arrange 3 prepared lasagna strips over the sauce. Spread half of the chicken and ricotta mixture evenly over the noodles.
8. Repeat the layers: sauce, 3 more noodles, the remaining chicken mixture.
9. Finish with a final layer of the remaining 3 noodles. Pour the rest of the sauce over the top, ensuring all noodles are covered.
10. Sprinkle the crumbled cotija cheese evenly over the top.
11. Cover the baking dish tightly with aluminum foil and bake for 45 minutes.
12. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
13. Let the lasagna stand for 10 minutes before slicing. Garnish with sliced scallions to serve.

Variations

1. Skillet Lasagna: For a quicker version, break the prepared lasagna noodles into pieces and layer the ingredients in a large, deep oven-safe skillet, then bake.
2. Spice Level Adjustment: For more heat, use hot green chiles. For a milder version, opt for mild chiles.
3. Individual Servings: Assemble the lasagna in small, oven-safe baking dishes or jars for perfect single-serving portions.
4. Extra Crispy Top: For a crispier finish, broil the lasagna for the final 2-3 minutes after baking.

Tips for Success

• Draining the ricotta cheese is crucial to prevent a watery lasagna. Let it sit in a fine-mesh strainer for 15-20 minutes before using.
• To save time, use a store-bought rotisserie chicken for the cooked chicken.
• No-boil lasagna noodles work perfectly in this recipe; ensure they are fully covered by sauce to cook properly.
• Letting the lasagna rest after baking allows the layers to set, making it much easier to cut neat servings.

Storage & Reheating

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 3 months. Reheat in the microwave for single servings, or cover with foil and bake at 350°F until heated through for larger portions.

FAQ

1. What does “prepared lasagna strips” mean? It means you should use lasagna noodles that have been cooked according to package directions if using traditional noodles, or use “oven-ready/no-boil” noodles directly from the box.
2. Can I use low-fat ricotta? Yes, you can use low-fat ricotta, but ensure you drain it well as it can sometimes be more watery than full-fat versions.
3. What type of green chiles should I use? Use canned, diced green chiles (like Hatch or Ortega). They are mild and flavorful.
4. Can I make this ahead of time? Absolutely. Assemble the lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time if baking straight from the fridge.
5. Can I substitute the Cotija cheese? Cotija is a crumbly, salty Mexican cheese. A good substitute would be feta cheese, though it has a tangier flavor.
6. What does the asterisk (*) next to ingredients mean? It’s a note indicating that these ingredients (chicken and lasagna strips) should be pre-cooked or prepared before beginning the recipe steps.