green chile chicken lasagna recipe
Delight in this creamy and flavorful Green Chile Chicken Lasagna, featuring layers of tender chicken, roasted green chiles, and melted cheese.
Ingredients
- 3 cups cooked chicken, shredded
- 2 cups roasted green chiles, chopped
- 2 cups Monterey Jack cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1 cup chicken broth
- 4 cloves garlic, minced
- 1 medium onion, diced
- 2 tablespoons olive oil
- 9-12 oven-ready lasagna noodles
- to taste Salt and pepper
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Ingredients:Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil.Chop the green chiles and shred the cooked chicken.
- Make the Sauce:In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent.Lower the heat and mix in the softened cream cheese until melted and combined.Stir in the chicken broth and sour cream, cooking for about 5 minutes until thickened. Add chopped green chiles, and season with salt and pepper.
- Assemble the Lasagna:Spread a layer of sauce on the bottom of the baking dish.Place a layer of lasagna noodles, followed by shredded chicken, a layer of sauce, and a sprinkle of cheese.Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
- Bake the Lasagna:Cover the dish with foil and bake for 30 minutes.Remove the foil and bake uncovered for an additional 10-15 minutes until the top is golden and bubbly.Let it rest for 10 minutes before serving. Garnish with fresh cilantro.
Notes
- Make-Ahead: You can prepare the lasagna a day in advance and refrigerate it. Let it sit at room temperature for 30 minutes before baking.
- Freezing: Wrap the unbaked lasagna tightly and freeze for up to 3 months. Adjust baking time when cooking from frozen.