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Green Chile Chicken Lasagna
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Prep Time:
25 minutes
Total Time:
1 hour 35 minutes
No boil lasagna noodles save time. Chicken with mild enchilada sauce is a perfect combo.
Ingredients:
  • 1 container (15 oz) ricotta cheese
  • 1 egg
  • 1 cup grated Parmesan cheese
  • 2 cups chopped cooked chicken
  • 2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
  • 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 package (8 oz) oven ready lasagna (12 noodles)
  • 4 cups shredded mozzarella cheese (16 oz)
Instructions:
  • Preheat oven to 350°F. Combine ricotta cheese, egg, and 1/2 cup of Parmesan cheese in a medium bowl; set aside. In a separate medium bowl, mix together chicken, enchilada sauce, and green chiles.
  • In an ungreased 13x9-inch (3-quart) baking dish, start by spreading 1 cup of the chicken mixture as the base. Place 3 uncooked lasagna noodles on top, pressing gently into the chicken mixture. Layer over with 2/3 cup of the ricotta mixture and then sprinkle 1 cup of mozzarella cheese. Repeat these layers 3 times. Finish off with a sprinkle of the remaining 1/2 cup of Parmesan cheese. Cover the dish with foil.
  • Bake uncovered for an additional 10-15 minutes until the lasagna is tender, cheese is bubbly, and edges are lightly browned. Allow it to stand for 10 minutes before serving.

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