Green Chile Chicken Lasagna

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 an 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.

1. 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.
2. The layers in between the pasta sheets will include sour cream, cooked shredded chicken, black beans, corn, more enchilada sauce, and shredded cheese.
3. Continue layering the lasagna until the top layer is three noodles covered with just the remaining cheese and sauce.
4. 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!

Cheesy Green Chile Chicken Lasagna

Prep20 minutes mins

Cook50 minutes mins

Total1 hour hr 10 minutes mins

Servings 8 servings

Author Krissy Allori

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Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.

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Ingredients 

½x1x2x

• ▢ 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 sour cream, chicken, black beans, and corn into thirds as there will be three layers in between the pasta layers. Likewise, the sauce and shredded 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 11x17 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

Calories: 599kcal, Carbohydrates: 61g, Protein: 26g, Fat: 29g, Saturated Fat: 16g, Cholesterol: 83mg, Sodium: 1683mg, Potassium: 469mg, Fiber: 8g, Sugar: 13g, Vitamin A: 1624IU, Vitamin C: 6mg, Calcium: 459mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

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!