Description
A creamy, cheesy twist on traditional lasagna featuring tender shredded chicken, zesty green chiles, and layers of gooey cheese and tortillas or noodles. This comforting dish is perfect for weeknight dinners or potlucks, offering a flavorful Southwest-inspired spin on a classic favorite.
Ingredients
- 3 cups cooked shredded chicken
- 9 lasagna noodles (or 12 small flour tortillas for a Tex-Mex twist)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (4 oz) can diced green chiles
- 1 (10 oz) can green enchilada sauce
- 1 (10.5 oz) can cream of chicken soup
- 1 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- In a large bowl, mix together shredded chicken, green chiles, cream of chicken soup, sour cream, green enchilada sauce, garlic powder, onion powder, cumin, salt, and pepper until well combined.
- Spread a thin layer of the chicken mixture on the bottom of the baking dish.
- Layer 3 noodles (or tortillas) on top, followed by more chicken mixture, then a sprinkle of Monterey Jack and cheddar cheese.
- Repeat layers until all ingredients are used, ending with a generous layer of cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake an additional 10–15 minutes, until bubbly and golden on top.
- Let cool for 10 minutes before slicing. Garnish with chopped cilantro if desired.
Notes
- Use rotisserie chicken for quick prep.
- Add a layer of sautéed onions or roasted corn for extra flavor.
- Swap green enchilada sauce for salsa verde for a tangier version.
- Freezes well—assemble ahead and bake when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern