Green Chili and Chicken Lasagna
May 11, 2016
This Green Chili and Chicken Lasagna is subtly spicy, cheesy and creamy. I used a rotisserie chicken for this dish. You can make it ahead and bake it later.
- Prep: 20 mins
- Cook: 40 mins
- Yields: 10 - 12 Servings
Directions
1Preheat oven to 375(F).
2In a bowl, season shredded chicken with cumin, chili powder, salt and pepper. Stir in fire roasted green chilies, salsa verde and one cup of the Queso Quesadilla Jalapeno. Combine well.
3In the bottom of a baking dish, spread a small amount of the chili-chicken mixture.
4Top with layer of lasagna noodles. Spread with another layer of the chicken mixture. Spoon or pour Crema Mexicana over the entire layer, paying close attention not to skimp around the edges. Top with a layer of shredded Mozzarella and Queso Quesadilla Jalapeno.
5Continue building casserole alternating between layers of lasagna noodles, green chili-chicken mixture, Crema Mexicana and shredded cheeses.
6Cover with aluminum foil and bake in a preheated 375(F) oven for 30 minutes.
7After 30 minutes, remove the foil and continue baking another 5-10 minutes until cheese on top has melted and the entire casserole is bubbling and hot.
8Allow the casserole to rest 5 minutes before serving.
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