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Layers of lasagna noodles, cheese, sour cream, black beans, corn, shredded chicken, and green chile enchilada sauce come together for a delicious dinner. Green Chile Chicken Lasagna is similar to a chicken enchilada casserole in taste but resembles a lasagna because of the pasta!
Why this recipe works:
This recipe has almost all of the components of a delicious enchilada. But because I used pasta instead of tortillas, I called it a lasagna.
You can easily use canned enchilada sauce, but this recipe is even better because I made it with my homemade Hatch Green Chile Enchilada Sauce.
This recipe is extremely easy to make, especially if you have pre-cooked chicken and enchilada sauce ready to go. Or, you can really make it homemade by cooking the chicken and sauce yourself.
Here’s how to make it:
Have all of your ingredients ready to go and then it’s just a matter of layering them in a casserole dish and baking the lasagna until it’s heated through.
- I always start my lasagna recipes by adding sauce to the bottom of a casserole dish and then topping with three no-boil lasagna noodles.
- The layers in between the pasta sheets will include sour cream, cooked shredded chicken, black beans, corn, more enchilada sauce, and shredded cheese.
- Continue layering the lasagna until the top layer is three noodles covered with just the remaining cheese and sauce.
- The chicken enchilada is covered with foil and baked in a preheated oven for about 45 minutes until the pasta is soft. I recommend removing the foil for the last 5-10 minutes of cooking to fully melt the cheese.
Cooking tips for perfect results:
- If you enjoy this recipe, you can completely transform it into a meal just by swapping out the green sauce with Authentic Red Chile Enchilada Sauce.
- For the cheese, I used a blend of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses. This combination was quick-melting and delivered the delicious flavor that I was looking for. You can shred your own from a block or you can buy a bag of pre-shredded cheese.
- For the chicken, you can cook your own by cooking a whole roasted chicken, a whole chicken in an Instant Pot, or a whole chicken cooked in a slow cooker. You can also cook up some boneless chicken breasts or thighs.
- Leftover rotisserie chicken, or even canned chicken, work just fine for this meal, as does pre-made canned enchilada sauce.
Related lasagna recipes:
If you love making lasagna for dinner, you might want to try these favorites.
- The BEST Classic Homemade Lasagna Recipe
- Butternut Squash Lasagna
- Slow Cooker Lasagna Soup
- Roasted Vegetable Lasagna
- And if you really want to go the extra mile, make your lasagna noodles with homemade pasta.
Did you make this recipe? Please leave me a comment and let me know what you think!
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Pin ItCheesy Green Chile Chicken Lasagna
Ingredients
- 4 cups green chile enchilada sauce homemade or two 15 ounce cans of store bought
- 12 sheets no-boil lasagna noodles
- 16 ounces sour cream
- 4 cups Mexican blend cheese shredded
- 2 cups cooked chicken shredded, can add more if desired
- 2 cups corn frozen or drained canned corn
- 15 ounce can black beans rinsed and drained
Instructions
- Preheat oven to 400 degrees F.
- To layer the lasagna, divide the ingredients so that you will have four layers of pasta (with three sheets of pasta per layer). Divide the the 16 ounces sour cream, 2 cups cooked chicken, 15 ounce can black beans, and 2 cups corn into thirds as there will be three layers in between the pasta layers. Likewise, the 4 cups green chile enchilada sauce and 4 cups Mexican blend cheese will be divided into four parts (with additional sauce under the first layer of pasta), distributing between the inside layers but also topping the final pasta layer with sauce and then cheese.
- Using an 11×17 casserole dish, spread a thin layer of enchilada sauce on the bottom of the dish and cover with three pasta sheets.
- Add a layer of sour cream, chicken, black beans, corn, more enchilada sauce, and shredded cheese.
- Continue to layer with three sheets of pasta topped with a layer of sour cream, chicken, black beans, corn, more enchilada sauce, and shredded cheese. You final layer will be pasta topped with cheese and sauce.
- Cover with aluminum foil and bake in preheated oven for 40-50 minutes until pasta is soft. You may need to remove the foil during the final few minutes of baking to fully melt the cheese.
- Top with fresh cilantro and avocado before serving.
Notes
Cooking tips for perfect results:
- If you enjoy this recipe, you can completely transform it into a meal just by swapping out the green sauce with Authentic Red Chile Enchilada Sauce.
- For the cheese, I used a blend of Monterey Jack, Mild Cheddar, Queso Quesadilla and Asadero cheeses. This combination was quick-melting and delivered the delicious flavor that I was looking for. You can shred your own from a block or you can buy a bag of pre-shredded cheese.
- For the chicken, you can cook your own by cooking a whole roasted chicken, a whole chicken in an Instant Pot, or a whole chicken cooked in a slow cooker. You can also cook up some boneless chicken breasts or thighs.
- Leftover rotisserie chicken, or even canned chicken, work just fine for this meal, as does pre-made canned enchilada sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in May 2016 and has been updated with more helpful information and cooking tips. Don’t worry – I didn’t change the recipe!
So good, definitely a dish to make again! The noodles keep such a nice texture and the flavors are so good!
I didn’t have every ingredient in the right quantity* but it still turned out great! I used canned green enchilada sauce in a Dutch oven, put 4 frozen chicken breasts in and let them cook through. Then I shredded them in the sauce and scooped it into the casserole dish.
*I only had 8 oz of sour cream and I mixed in some cilantro before layering it.
I can’t wait to try more of your recipes!
Hi! This looks so yummy! Do you think it could be prepped ahead of time & frozen?
Is your recipe for the homemade enchilada sauce available?
I think freezing it will work. I updated the recipe to include the link to the sauce, but here it is as well: selfproclaimedfoodiecom.bigscoots-staging.com/hatch-green-chile-enchilada-sauce/ Enjoy! Krissy
I’m confused one by the sauce in the bottom looks red… You state green enchilada sauce so why is it red
Hi Nata, I make my own homemade green chile enchilada sauce and put tomatoes in it, so mine turns out more orange than what you will find in the can. Its all good! Krissy
Do you cook the pasta first?
No, not when you use the no-boil kind. They cook in the casserole liquid.