Green Chile Chicken Lasagna – Spicy, Cheesy, and Perfectly Layered
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
Instructions
- 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.
Notes
Want more heat? Swap the mild green chile for hot.
No Oaxaca? Use mozzarella instead. It’ll still be dreamy.
Leftovers (if there are any) reheat beautifully.
Spicy, cheesy, and absolutely delicious, this Green Chile Chicken Lasagna will have everyone saying, “Why didn’t I make two pans?” Enjoy!