Green Chili and Chicken Lasagna

By Leslie Blythe  , , , , ,   

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

Ingredients

3 cups cooked, shredded chicken

2 cups shredded Cacique Queso Quesadilla Jalapeno

1 cup shredded Cacique Mozzarella

15 oz container Cacique Crema Mexicana

10 oz can fire roasted green chilies

1 cup salsa verde

1 teaspoon cumin

1 teaspoon chili powder

salt and pepper to taste

12-16 no-boil lasagna noodles

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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