Introduction
This Green Chile Chicken Lasagna is a delicious twist on the classic Italian favorite, bringing the vibrant flavors of the Southwest to your table. The combination of creamy ricotta, tender chicken, mild green chiles, and salty cotija cheese creates a layered dish with just the right amount of kick. It’s a comforting, crowd-pleasing meal perfect for a family dinner or a potluck gathering.
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
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Remove from heat.
- In a large mixing bowl, combine the quartered grape tomatoes, minced white onion, sea salt, black pepper, garlic powder, diced green chiles, shredded chicken, and the prepared sauce from step 2. Mix well to create the main filling.
- In a separate bowl, combine the drained ricotta cheese, lightly beaten eggs, and shredded cheddar cheese. Mix until well combined to create the cheese filling.
- Assemble the lasagna in the prepared dish: spread a thin layer of the chicken mixture on the bottom. Arrange 3 prepared lasagna strips over the sauce. Spread half of the ricotta cheese mixture over the noodles, then top with one-third of the remaining chicken mixture.
- Add another layer of 3 lasagna strips. Spread the remaining ricotta mixture, followed by another third of the chicken mixture. Place the final 3 lasagna strips on top and cover with the last of the chicken mixture.
- Sprinkle the crumbled cotija cheese evenly over the top layer.
- Cover the dish tightly with aluminum foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and lightly browned.
- Let the lasagna rest for 10-15 minutes before slicing. Garnish with sliced scallions and serve.
Variations
- No-Boil Method: Use no-boil lasagna noodles instead of prepared strips for an even faster assembly.
- Individual Portions: Assemble the lasagna in individual ramekins or small baking dishes for perfect single servings.
- Spice it Up: Stir a teaspoon of chili powder or a pinch of cayenne pepper into the chicken mixture for an extra kick of heat.
- Make it a Casserole: Simplify by combining the chicken mixture and cheese mixture together, layering with just one type of noodle and baking as usual.
Tips for Success
- Ensure your ricotta cheese is well-drained to prevent a watery lasagna. Place it in a fine-mesh strainer for 15-20 minutes if needed.
- Letting the lasagna rest after baking is crucial. It allows the layers to set, making it much easier to cut clean slices.
- For the *prepared lasagna strips* and *cooked chicken*, you can use leftovers, a rotisserie chicken, or quickly poach and shred chicken breasts.
- To prevent the foil from sticking to the cheesy top layer during baking, you can lightly grease the foil or place it with the shiny side down.
Storage & Reheating
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F oven until heated through (20-30 minutes), or microwave individual slices on a microwave-safe plate.
FAQ
- Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna up to one day in advance, cover tightly, and refrigerate. Add 10-15 minutes to the covered baking time if baking straight from the fridge.
- What kind of green chiles should I use?
Use canned, diced green chiles (mild or hot, according to your preference). You can also use freshly roasted and peeled Hatch or Anaheim chiles.
- Can I freeze this lasagna?
- What can I use instead of cotija cheese?
If you can’t find cotija, a good substitute is crumbled queso fresco or even finely crumbled feta cheese for a similar salty, crumbly texture.
- Do I have to use grape tomatoes?
You can use any small, sweet tomato variety. Cherry or even sun-dried tomatoes (packed in oil, chopped) would work as a flavorful alternative.
- Why is there a double slash in the tomato measurement?
This is a typographical error in the ingredient list; please use 1/2 cup of quartered grape tomatoes.