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!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with olive oil and set aside.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread a thin layer of the creamy green chile sauce on the bottom of the prepared baking dish.

Step 6

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.

Step 7

Spread 1 cup of shredded chicken evenly over the noodles, followed by 1/3 of the ricotta mixture.

Step 8

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.

Step 9

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.

Step 10

Cover the baking dish with aluminum foil and bake for 30 minutes.

Step 11

Uncover the dish and bake for an additional 15 minutes, or until the cheese is golden brown and bubbly.

Step 12

Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.

Step 13

Garnish with additional diced green chilies or chopped fresh cilantro, if desired.

Nutrition Facts

Serving size	3417.4 grams (3417.4g)

Amount per serving	% Daily Value*
Calories	7569

Total Fat 362.10g	464%
Saturated Fat 198.10g	990%
Polyunsaturated Fat 2.70g
Cholesterol 1599mg	533%
Sodium 9429mg	410%
Total Carbohydrate 601.60g	219%
Dietary Fiber 32.30g	115%
Total Sugars 59.60g
Protein 515.40g	1031%

Vitamin D 48IU	240%
Calcium 6072mg	467%
Iron 40mg	223%
Potassium 4655mg	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.

Source of Calories

Fat: 42.2%

Protein: 26.7%

Carbs: 31.1%