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.

  • 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)

  • 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

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.

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