Cheesy Chicken & Green Chili Lasagna

A comforting and creamy lasagna made with shredded chicken, green chiles, and a blend of cheeses, perfect for busy weeknights.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 450

Main Ingredients

3 cups cooked shredded chicken Rotisserie chicken is perfect, or leftover baked chicken
12 oz lasagna noodles Regular or oven-ready noodles
1 can green chiles (diced) Mild or hot, based on preference
1 medium onion Chopped, or use onion powder
2 cloves garlic Minced, or garlic powder can be used
1 cup sour cream Or plain Greek yogurt
8 oz cream cheese
2 cups shredded cheese Monterey Jack, Pepper Jack, Cheddar, or Mozzarella
2 cups green enchilada sauce or salsa verde Either one can work
1 tsp salt
1 tsp pepper
1 tsp cumin
1/2 tsp chili powder

Preparation

Preheat the oven to 350°F (175°C).
In a large bowl, mix together sour cream, cream cheese, green chiles, garlic, and a handful of shredded cheese.
Stir in the shredded chicken until well combined.

Layering

Spread a layer of green enchilada sauce on the bottom of a baking dish.
Place a layer of lasagna noodles over the sauce.
Spread an even layer of the chicken mixture over the noodles.
Add another layer of green enchilada sauce and then top with shredded cheese.
Repeat these layers until all ingredients are used, finishing with a generous cheese layer on top.

Baking

Cover the baking dish with foil and bake for 20-25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Let it rest for 10-15 minutes before slicing.

Use enough sauce to prevent the lasagna from being dry. Allow it to rest post-baking for clean slices. Cheese can be shredded fresh for better melt.