Green Chile Chicken Lasagna Recipe

When it’s time for a cozy night in and the thought of making a traditional lasagna doesn’t quite spark joy, I dive headfirst into crafting this irresistible green chile chicken lasagna that’s like a fiesta in my oven.

Savor my Green Chile Chicken Lasagna—a flavorful mix of creamy ricotta, spicy green chiles, and tender chicken layered up and topped with Monterey Jack cheese. This recipe packs protein in the form of mostly shredded chicken breast and nutrient-rich spices like cumin and oregano.

You won’t believe it’s good for you and that it has all the flavors you want in a lasagna.

Green Chile Chicken Lasagna Recipe Ingredients

• Lasagna Noodles: Provide carbohydrates, adding structure and layers to the dish.
• Shredded Chicken Breast: High in protein, offering lean and satisfying meatiness.
• Green Chiles: Rich in vitamin C, adding a spicy, smoky kick to the lasagna.
• Monterey Jack Cheese: Creamy and mild, contributes fat and a smooth melting texture.
• Ricotta Cheese: Adds creaminess, protein, and a light, fluffy texture.

Green Chile Chicken Lasagna Recipe Ingredient Quantities

• 12 lasagna noodles
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3 cloves garlic, minced
• 2 pounds cooked and shredded chicken breast
• 2 cups roasted and chopped green chiles
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• Salt and pepper to taste
• 4 cups shredded Monterey Jack cheese
• 2 cups ricotta cheese
• 2 eggs
• 3 cups green enchilada sauce
• 1/2 cup chopped fresh cilantro

How to Make this Green Chile Chicken Lasagna Recipe

1. Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Prepare the noodles for lasagna according to the package directions—they should be somewhat al dente, as they will cook further in the oven later. Drain them and set them aside.

2. In a big frying pan, warm the olive oil over a moderate flame. Toss in the diced onion, and allow it to become translucent while you and the onion enjoy a 5-minute sauté. Stir in the minced garlic, and enjoy another minute of cooking as the whole kitchen becomes fragrant.

3. Combine the shredded cooked chicken in the skillet with the roasted green chiles, ground cumin, oregano, salt, and pepper. Make sure it’s all well mixed, then heat it up for 2-3 minutes until it’s uniformly hot.

4. In a basin, assemble the ricotta cheese with the ovum, blending thoroughly. Place aside.

5. Pour 1 cup of green enchilada sauce into the bottom of a 9×13 inch baking dish and spread it evenly. Lay 4 lasagna noodles atop the sauce.

6. Cover the noodles with the chicken and green chili mixture, the first layer of chicken and green chili goodness. Then, spring on the Monterey Jack in an even layer. After that, apply another layer of using the remaining half of the ricotta mixture.

7. Another layer: 4 noodles, the rest of the chicken mixture, 1 1/3 cups cheese, and the rest of the ricotta mixture.

8. Complete by layering on a final set of noodles and pouring the last of the 2 cups green enchilada sauce over the top. This layer should be followed by a good coating of the remaining Monterey Jack cheese.

9. Prepare the dish by separating it into the components of foil, the preheated oven, and the method of baking for a set duration. First, cover the dish with the foil and place it into the ‘not specified, but definitely hot’ preheated oven. Set a timer for 30 minutes. If you had only time as a unit of measurement, you could measure 30 minutes like this: 10 + 10 + 10 + 3 + 5 + 2 (in minutes, of course). After the first timer beeps, remove the foil. Yes, that makes sense. Place it back in the oven for 10-15 minutes until something has reached its peak (bubbly and golden) and also until cheese has reached its peak in the ‘not specified’ domain of flavor.

10. Let the lasagna cool for 10 minutes. Then, sprinkle it with chopped cilantro. Serve and enjoy!

Green Chile Chicken Lasagna Recipe Equipment Needed

1. Oven
2. Large pot
3. Colander
4. Large frying pan
5. Wooden spoon or spatula
6. Mixing bowl
7. 9×13 inch baking dish
8. Measuring cups
9. Measuring spoons
10. Aluminum foil
11. Knife
12. Cutting board
13. Timer

FAQ

• Can I use flour tortillas instead of lasagna noodles?Indeed, you can use flour tortillas for a distinct take, but the overall dish will have a different mouthfeel and texture from the various layers of a more traditional lasagna.
• How can I make this lasagna spicier?Include more green chiles or add some sliced jalapeños to make it really spicy.
• Can I prepare this dish ahead of time?Sure! Put the lasagna together and then chill it for no more than 24 hours before you pop it in the oven.
• What’s a good substitute for Monterey Jack cheese?For added spice, you can use Pepper Jack, or for an alternative, try a mild white cheddar.
• Is there a vegetarian version of this recipe?Indeed, substitute the chicken for a medley of mushrooms, spinach, and zucchini, all sautéed and ready to go, for a sumptuous vegetarian delight.
• How long will leftovers last in the fridge?This lasagna can be stored for 3-4 days in an airtight container in the refrigerator.
• Can I freeze this lasagna?Freeze the whole meal or single servings for no more than 3 months. Thaw and reheat to serve.

Green Chile Chicken Lasagna Recipe Substitutions and Variations

Twelve lasagna noodles: For a low-carb option, substitute with slices of zucchini.
Two cups of roasted and chopped green chiles: Use 2 cups of poblano peppers for a milder taste.
Four cups shredded Monterey Jack cheese. Substitute with either pepper jack or cheddar cheese for a spicier or smokier kick.
1. Ricotta cheese: Substitute with cottage cheese for a lighter texture.
2. Milk: Substitute skim or low-fat milk for a lighter, lower-calorie dish.
3. Mozzarella cheese: Go heavy with the low-fat mozzarella instead.
Three cups green enchilada sauce. Substitute with tomatillo salsa for a tangier flavor profile.

Pro Tips

1. Boost Flavor with Sautéed Ingredients Before combining, thoroughly sauté the onions and garlic in olive oil to deepen their flavors. You can even add a splash of white wine or chicken broth to deglaze the pan for an extra layer of taste.

2. Spice Mix Enhancement Toast the cumin and oregano in a dry pan for about a minute before adding them to the chicken mixture. This will enhance their aroma and bring out more depth in the dish.

3. Noodle Perfectness Undercook the lasagna noodles slightly more than usual since they will continue to soften when baked. This prevents them from becoming too mushy in the final dish.

4. Cheese Layering Technique Spread the ricotta mixture evenly over the layers using an offset spatula for a smoother and more consistent distribution of flavors.

5. Rest Before Serving After removing the lasagna from the oven, let it rest for at least 15 minutes instead of 10. This will help it set better and make it easier to cut into neat portions.