Chicken Chile Lasagna is a mouthwatering fusion of classic Italian lasagna and bold Southwestern flavors. This unique dish layers tender shredded chicken with a creamy, spicy green chile sauce, gooey cheese, and soft lasagna noodles, creating a comforting and flavorful casserole that’s perfect for family dinners or entertaining guests. The combination of tangy green chiles and rich, cheesy goodness makes this lasagna a standout, offering a delicious twist on a beloved favorite. Serve it with a fresh salad or some warm garlic bread for a complete meal that’s sure to impress.
Ingredients:
- 12 lasagna noodles
- 2 cups cooked and shredded chicken (rotisserie chicken works well)
- 2 cups green enchilada sauce or green chile sauce
- 1 cup sour cream
- 1 cup ricotta cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
- Make the chicken mixture: In a large skillet, heat a little oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic, diced green chiles, cumin, chili powder, salt, and pepper. Cook for another 2 minutes. Add the shredded chicken and 1 cup of the green enchilada sauce, stirring to combine. Remove from heat and set aside.
- Prepare the cheese mixture: In a medium bowl, combine the ricotta cheese, sour cream, and 1 cup of the shredded Monterey Jack cheese. Mix well.
- Assemble the lasagna: Spread a thin layer of green enchilada sauce on the bottom of the prepared baking dish. Place a layer of lasagna noodles over the sauce. Spread half of the chicken mixture over the noodles, followed by half of the cheese mixture. Sprinkle with some shredded cheddar cheese. Repeat the layers, ending with a layer of noodles on top. Pour the remaining enchilada sauce over the top layer and sprinkle with the remaining Monterey Jack and cheddar cheeses.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh cilantro if desired, and serve hot.
Chicken Chile Lasagna is a flavorful and hearty dish that brings a spicy twist to traditional lasagna. With its layers of tender chicken, creamy sauce, and melted cheese, it’s a comforting meal that everyone will love.
