Cheesy Green Chile Chicken Lasagna
Spice up your routine by transferring the best enchiladas into this incredibly tasty Cheesy Green Chile Chicken Lasagna by swapping noodles for tortillas.
Servings: 8 servings
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 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