Green Chile Chicken Lasagna

Introduction

This Green Chile Chicken Lasagna brings a flavorful twist to a classic comfort food. It swaps traditional marinara for a creamy green chile sauce and layers in tangy cheeses and tender chicken for a satisfying meal. You’ll love how the mild heat from the chiles and the salty cotija cheese elevate every bite.

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. Prepare the sauce: In a 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, then add the quartered grape tomatoes, minced white onion, sea salt, black pepper, and garlic powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the sauce thickens slightly. Stir in the diced green chiles and the cooked chicken. Remove from heat.
2. Prepare the ricotta filling: In a medium bowl, combine the drained ricotta cheese with the lightly beaten eggs. Mix until smooth.
3. Assemble the lasagna: Preheat your oven to 375°F (190°C). Spread a thin layer of the green chile chicken sauce on the bottom of a 9×13 inch baking dish. Arrange 3 prepared lasagna strips over the sauce. Spread half of the ricotta mixture over the noodles, then top with one-third of the remaining sauce. Sprinkle with one-third of the shredded cheddar cheese.
4. Repeat the layers: Add another layer of 3 lasagna strips, the remaining ricotta mixture, another one-third of the sauce, and another one-third of the cheddar cheese. Top with the final 3 lasagna strips.
5. Add the final toppings: Spread the last third of the green chile chicken sauce over the top layer of noodles. Sprinkle with the remaining cheddar cheese and the crumbled cotija cheese.
6. Bake: Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
7. Rest and serve: Let the lasagna rest for 10-15 minutes before slicing. Garnish with sliced scallions just before serving.

Variations

• Make Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for perfectly portioned meals.
• Add a Crunchy Top: For the last 5 minutes of baking, broil the lasagna to get an extra-crispy, browned cheese topping.
• Change the Noodle Prep: Instead of boiling noodles, use the no-boil method by adding a little extra broth to your sauce and extending the covered bake time by 10 minutes.
• Turn it into a Casserole: Simplify assembly by mixing all the sauce, chicken, and cooked lasagna strips together, topping with cheeses, and baking.

Tips for Success

• Ensure your ricotta is well-drained to prevent a watery lasagna.
• Let the assembled lasagna rest after baking; this allows the layers to set for cleaner slices.
• Taste your green chiles—if they are very mild, you can add a pinch of red pepper flakes to the sauce for more heat.
• Shred your own cheddar cheese from a block for better melting compared to pre-shredded cheese, which contains anti-caking agents.

Storage & Reheating

Let the lasagna cool completely, then store covered in the refrigerator for up to 4 days. To reheat, cover a portion with foil and warm in a 350°F (175°C) oven for about 20 minutes, or until heated through. You can also microwave individual slices for 1-2 minutes.

FAQ

Can I use corn tortillas instead of lasagna noodles?

Yes, for a New Mexico-style twist, you can substitute layers of corn tortillas for the lasagna strips. Use 12-15 tortillas, cut to fit the dish.

What does “prepared” lasagna strips mean?

It means the lasagna noodles should be cooked according to package directions for traditional lasagna (typically boiled until al dente) or you can use oven-ready/no-boil noodles, adjusting liquid as needed.

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.

What kind of green chiles should I use?

Use canned, diced mild green chiles (like Hatch or Ortega). For more heat, look for “hot” diced green chiles or add a small amount of diced jalapeño.

Can I use a different cheese instead of cotija?

Yes, if cotija is unavailable, you can substitute with crumbled feta cheese or queso fresco for a similar salty, crumbly texture.

What’s the best way to cook the chicken for this recipe?

You can use a store-bought rotisserie chicken for convenience, or poach or bake 2-3 chicken breasts until cooked through, then shred or cube.