Introduction
This Green Chile Chicken Lasagna delivers a deliciously smoky and slightly spicy twist on the classic comfort food. You get layers of rich, creamy ricotta, tender chicken, and flavorful green chiles in every bite. It’s a crowd-pleasing dish perfect for family dinners or potlucks.
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).
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the chicken broth until smooth. Bring to a simmer, stirring frequently, until the sauce thickens slightly, about 3-5 minutes. Remove from heat and set aside.
- In a medium bowl, combine the quartered grape tomatoes, minced white onion, sea salt, black pepper, garlic powder, diced green chiles, and the cooked, shredded chicken. Pour the prepared sauce over this mixture and stir gently until everything is coated.
- In a separate bowl, mix the drained ricotta cheese with the lightly beaten eggs until well combined.
- To assemble the lasagna, spread a thin layer of the chicken and sauce mixture on the bottom of a 9×13 inch baking dish.
- Place 3 of the prepared lasagna noodles over the sauce.
- Spread half of the ricotta mixture evenly over the noodles.
- Spoon one-third of the remaining chicken mixture over the ricotta, then sprinkle with one-third of the shredded cheddar cheese.
- Repeat the layers: 3 more noodles, the remaining ricotta mixture, another third of the chicken mixture, and another third of the cheddar cheese.
- Top with the final 3 noodles, the last of the chicken mixture, and the last of the cheddar cheese.
- Sprinkle the crumbled cotija cheese evenly over the top layer.
- Cover the baking dish tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is bubbly and lightly browned.
- Remove from the oven and let rest for 10 minutes before serving. Garnish with sliced scallions.
Variations
- Individual Servings: Assemble the lasagna in individual ramekins or small baking dishes for a fun, portion-controlled presentation.
- Make it Zesty: Add a squeeze of fresh lime juice over the finished dish just before serving to brighten the flavors.
- Cheese Swap: Try using a Mexican cheese blend or Monterey Jack in place of the cheddar for a slightly different flavor profile.
- Extra Crunch: For the last 5 minutes of baking, add a sprinkle of crushed tortilla chips on top with the cotija cheese for a crispy topping.
Tips for Success
- Thoroughly drain the ricotta cheese to prevent a watery lasagna.
- No-boil lasagna noodles can be used for the “prepared” noodles; just ensure your sauce has enough liquid.
- Letting the lasagna rest for a full 10 minutes after baking allows the layers to set for cleaner slices.
- To save time, use a rotisserie chicken for the cooked, shredded chicken.
Storage & Reheating
Let the lasagna cool completely, then cover tightly or transfer portions to airtight containers. It will keep in the refrigerator for up to 4 days. Reheat individual portions in the microwave or cover the whole dish with foil and reheat in a 350°F oven until warmed through.
FAQ
Q: Can I use no-boil lasagna noodles?
A: Yes, absolutely. The “prepared*” note suggests noodles ready for layering, and no-boil (oven-ready) noodles work perfectly in this recipe.
Q: What kind of green chiles should I use?
A: Use canned, diced green chiles (mild or hot, based on your preference). You can also use freshly roasted and diced Hatch or poblano peppers.
Q: Can I make this lasagna ahead of time?
A: Yes. Assemble the lasagna 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.
Q: Can I freeze this lasagna?
A: Yes. Assemble and bake as directed, let it cool completely, then wrap the entire dish well in plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating, covered, in the oven.
Q: What does “moisture drained” mean for the ricotta?
A: Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl for about 30 minutes to let excess liquid drip out. This prevents a soggy lasagna.
Q: The ingredient list has “1//2 cup” tomatoes. Is that a typo?
A: Yes, this appears to be a formatting typo. Use 1/2 cup (or half a cup) of quartered grape tomatoes.