CHILI CHICKEN LASAGNA

Chili Chicken Lasagna

30min to prepare serves 6-8

INGREDIENTS

4 cups cooked chicken, shredded or cubed

2 cups salsa verde

2 cups mozzarella cheese, grated

2 cups Mexican cheese blend

3/4 cup sour cream 

10 oz. no-boil lasagna noodles

1 (15 oz.) container crema or sour cream

1 (10 oz.) can fire roasted green chiles

1 teaspoon cumin

1 teaspoon chili powder

PREPARATION

Preheat oven to 375º F.

Combine chicken, green chiles, 1 cup salsa verde and sour cream in a large bowl and season generously with salt and pepper, cumin and chili powder.

Spread 1/3 cup chicken mixture in the bottom of a large baking dish and cover with a layer of lasagna noodles.

Top with another layer of chicken mixture, then cover with crema, mozzarella and Mexican cheese.

Repeat with another layer of chicken, crema and cheese, then top with lasagna noodles.

Cover noodles with remaining salsa verde and crema, then sprinkle remaining mozzarella evenly over the top.

Cover dish with aluminum foil and bake for 25 minutes. Uncover and bake for another 10-15, or until cheese is melted and bubbly.

Remove from oven and serve hot

How To Make Home Made Green Enchilada Sauce

I like to say homemade is always best here on the blog, so if you subscribe to that same belief, here’s some delicious homemade sauce for you to spoon into this casserole. Store bought will work just fine as well, as I used myself.

INGREDIENTS

• 1 tablespoon of olive oil
• 1 small diced onion
• 4 cloves of garlic
• 1 cup of stock, any kind you would like
• 1 jalapeno with the seeds and ribs removed
• 4 cans of diced green chiles
• 1 teaspoon ground cumin and salt & pepper to taste

DIRECTIONS

• Saute the onion and jalapeno is the olive oil till soft before introducing your garlic. Once fragrant transfer the mixture to your blender and add the rest of the ingredients.
• Blend till smooth and adjust for seasoning