Green Chile Chicken Lasagna

Green Chile Chicken Lasagna – Spicy, Cheesy, and Perfectly Layered

Spice up your dinner routine with this Green Chile Chicken Lasagna! Juicy chicken, cheesy goodness, and mild green chile sauce come together in layers of flavor-packed perfection.

Software (a.k.a. Ingredients)

For the Chicken:
4 chicken breasts salted and pounded to ½-inch thickness
For the Sauce:
1 13 oz tub Bueno green chile juice and all
½ cup grape tomatoes diced
¼ cup white onion diced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 tablespoon minced garlic
1 cup chicken bone broth
2 tablespoon cornstarch
¼ cup water
For the Cheese Mixture:
15 oz container ricotta cheese drained
2 eggs beaten
1 cup Oaxaca cheese shredded
¼ cup cotija cheese shredded
1 tablespoon Mexican oregano
For the Noodles:
12 ready to use lasagna noodles 2 boxes

Procedure (a.k.a. The Magic)

Cook the Chicken:
Grill over wood or roast the chicken breasts in a hot oven (450°F) until they reach an internal temperature of 140°F. Let them rest while you prep the sauce. Pro tip: Save those resting juices—they’re liquid gold!
Once cooled, finely dice the chicken and set aside.
Make the Sauce:
In a medium pot, combine the green chile (don’t skip the juice—it’s magic!), diced tomatoes, onions, salt, pepper, garlic, and chicken stock. Bring it to a simmer over medium heat.
When the mixture starts to boil, make a cornstarch slurry by whisking the cornstarch with ¼ cup of water. Add the slurry all at once to the sauce, stirring constantly until it thickens (about 1 minute).
Reduce the heat and toss in the diced chicken along with any juices from its rest. Stir until fully combined and set aside.
Prepare the Cheese Filling
In a bowl, mix the ricotta, Oaxaca, cotija, oregano, and beaten eggs. This will be the gooey, cheesy middle layer that dreams are made of.
Assemble the Lasagna:
Butter a 10 x 7-inch baking dish (don’t be shy—this is not the time to skimp). Spread a small amount of the chicken-green chile sauce on the bottom of the dish to keep things juicy.
Layer 1: Place 3 noodles on the bottom, followed by ⅓ of the chicken-green chile sauce
Layer 2: Add another 3 noodles, ½ of the remaining cheese mixture, and repeat.
Layer 3: Add the final 3 noodles, the last ⅓ of the chicken mixture, and a thin sprinkle of cotija on top.
Bake It to Perfection
Preheat your oven to 350°F with convection. Bake the lasagna for 45 minutes, or until it’s bubbly, golden, and smells so good you’re tempted to dig in immediately.
Rest & Serve
Let the lasagna rest for 15 minutes after baking (I know, the wait is brutal). Slice and serve with a side of sass and maybe a dollop of sour cream.