Green Chilie Chicken Lasagna
Experience a bold twist on a classic comfort food with this Green Chile Chicken Lasagna, where Southwestern flavors take center stage. Layers of tender shredded chicken, roasted green chilies, creamy ricotta, and gooey Monterey Jack and Mozzarella cheeses are stacked between perfectly cooked lasagna noodles and smothered in a luscious green chile cream sauce. The combination of garlic, cumin, and a dash of onion powder elevates the sauce to a zesty, savory delight, making each bite irresistibly flavorful. Ready in just over an hour, this creamy, cheesy casserole is ideal for cozy family dinners or a crowd-pleasing potluck dish. Garnish with fresh cilantro or extra chilies for a pop of color and a spicy kick!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 1.5 cups Roasted green chilies (diced)
- 1.5 cups Ricotta cheese
- 2 cups Monterey Jack cheese (shredded)
- 1.5 cups Mozzarella cheese (shredded)
- 0.5 cups Parmesan cheese (grated)
- 12 sheets Lasagna noodles (no-boil or regular)
- 8 ounces Cream cheese (softened)
- 1.5 cups Chicken broth
- 0.75 cups Sour cream
- 1 teaspoons Garlic powder
- 1 teaspoons Onion powder
- 1 teaspoons Ground cumin
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil and set aside.
Prepare the creamy green chile sauce. In a medium saucepan over medium heat, combine the softened cream cheese, chicken broth, and sour cream. Stir until smooth.
Add the garlic powder, onion powder, ground cumin, salt, and black pepper to the sauce. Stir well to incorporate, then mix in the diced roasted green chilies. Remove from heat and set aside.
In a medium bowl, mix the ricotta cheese with 1 cup of the shredded Monterey Jack cheese and 0.5 cups of the Mozzarella cheese. Stir until thoroughly combined.
Spread a thin layer of the creamy green chile sauce on the bottom of the prepared baking dish.
Layer 4 lasagna noodles over the sauce. If using no-boil noodles, make sure they do not overlap. If using regular noodles, cook them according to package instructions first.
Spread 1 cup of shredded chicken evenly over the noodles, followed by 1/3 of the ricotta mixture.
Pour 1/3 of the creamy sauce over the layer, then sprinkle 1/3 of the remaining Monterey Jack and Mozzarella cheese over the top.
Repeat the layering process (noodles, chicken, ricotta mixture, sauce, and shredded cheese) two more times, ending with a final layer of sauce and the Parmesan cheese sprinkled on top.
Cover the baking dish with aluminum foil and bake for 30 minutes.
Uncover the dish and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.
Garnish with additional diced green chilies or chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
7569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 362.1 g | 464% | |
| Saturated Fat | 198.1 g | 990% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1599 mg | 533% | |
| Sodium | 9428 mg | 410% | |
| Total Carbohydrate | 601.6 g | 219% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 59.6 g | ||
| Protein | 515.4 g | 1031% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 6072 mg | 467% | |
| Iron | 40.2 mg | 223% | |
| Potassium | 4655 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
