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Green Chile Chicken Lasagna

You don't need to boil oven ready lasagna noodles, which cuts prep time. The mild enchilada sauce pairs well with chicken.

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( 29 Ratings)

29 Ratings

5 Stars 31%

4 Stars 38%

3 Stars 24%

2 Stars

1 Stars

Member Reviews ( 4 )

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Prep Time 25 min
Total Time 1 hr 35 min
Servings 10

Ingredients

1: container (15 oz) ricotta cheese

1: egg

1: cup grated Parmesan cheese

2: cups chopped cooked chicken

2: cans (10 oz each) Old El Paso® green enchilada sauce

2: cans (4 oz each) Old El Paso® chopped green chiles

1: package (8 oz) oven ready lasagna (12 noodles)

4: cups shredded mozzarella cheese (16 oz)

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Directions

1 Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
2 In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
3 Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

EXPERT TIPS

Expert Tips

The lasagna noodles won’t cover the entire baking dish; they expand as they absorb liquid and cook, so when the dish is done, the lasagna will fill the pan. Look for oven ready lasagna with the rest of the dry pasta in the grocery store.

Green enchilada sauce is more mild than red enchilada sauce. Red enchilada sauce can be substituted, but the flavor will be spicier.

Lasagna can be made the night before, refrigerated and baked the next day. Add a few minutes of bake time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 420
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 11g, 11% Trans Fat 0g 0% ),
Cholesterol: 90mg; 90%;
Sodium: 880mg; 880%;
Total Carbohydrate: 28g; 28%
(Dietary Fiber 1g 1% Sugars 3g 3% ),
Protein: 33g; 33%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 6%;
Calcium: 60%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 12/17/2011 3:40:31 PM REPORT ABUSE pscalco said:

Rating:

I tripled this recipe for my office holiday party and everyone enjoyed it! Thank you!

This reply was: Helpful Inspiring

Posted 6/21/2011 11:27:16 PM REPORT ABUSE DZKathryn said:

Rating:

Loved this! My husband and I enjoyed a different take on lasagna. Both of us got hungry queries from our coworkers when we took the left overs for lunch.

This reply was: Helpful Inspiring

Posted 5/6/2011 12:24:08 PM REPORT ABUSE PianoMamaShay said:

Rating:

The ONLY reason I am giving this recipe 4 spoons instead of 5 is because some of the original directions just didn't work for me. There wasn't enough of the ricotta mixture to do 4 layers and 3 noodles per layer leaves a LOT of room on the sides. I just broke off a small portion of a 4th noodle and placed it vertically in my pan to make up for the missing room. I also only did 3 layers and ended with a layer of sauce on the top so that my top noodles would not be crunchy. I made this ahead of time and it only required a baking time of 35 minutes covered after sitting in the fridge for a few hours. I still removed the foil and baked for an additional 10-15 minutes to give it a nice golden brown. All that being said this was a WONDERFUL recipe with a great flavor and I will definitely be making it again!

This reply was: Helpful Inspiring