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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Green Chile Chicken Lasagna Recipe

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This recipe for Green Chile Chicken Lasagna is from AAA Poway Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large container of Ricotta Cheese (low fat)
1 egg
2 cups cooked chicken
1 cup grated Parmesan cheese
1 large can (19oz) Las Palmas green enchilada sauce
1 large can (27 oz) whole green chilies (Hatch is best) coarsely chopped
1 package of Lasagna noodles
4-6 cups shredded Mozzarella cheese
Directions:
Directions:
CHICKEN:
1 package of boneless, skinless chicken thighs, brown 1/2-3/4 cup chopped onion in 2 tbsp olive oil, 2-3 cloves minced garlic. Add chicken, 1 tbsp New Mexico medium chili powder, salt & pepper and approx 1/2 cup water- cook until tender, cool slightly and cut into cubes and add back to liquid in pan.
Heat oven to 350 degrees
Mix Ricotta cheese, egg and 1/2 cup Parmesan cheese in bowl.
Combine in the pan of chopped chicken, onion & garlic, enchilada sauce and green chilies.
Cook lasagna noodles according to package instructions.
In ungreased 13 x 9 baking dish spread 1 cup of the chicken, chili sauce mixture. Top with lasagna noodles. Spread with approx 1 cup of ricotta mixture. Sprinkle with approx 1 cup mozzarella, Start next layer with the chicken mixture, noodles, ricotta, mozzarella and repeat. This should make about 3 layers.
Top with the remaining mozzarella and Parmesan cheeses.
Cover with foil.
Bake 45 minutes. Remove foil and bake 10-15 minutes longer until cheese is bubbly and edges are lightly browned.
Let sit 10-15 minutes before serving.
**To make spicier, I usually add 3-4 jalapeņos to my roasted chilies**

 

 

 

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