Print

Green Chile Chicken Enchilada Lasagna

green chile chicken enchilada lasagna - featured image
Print Recipe

This Green Chile Chicken Enchilada Lasagna combines the bold, tangy flavors of green chile enchiladas with the comforting, cheesy layers of lasagna. It’s a crowd-pleasing, easy-to-make casserole perfect for busy weeknights or festive gatherings.

Ingredients

Scale
  • 3 cups shredded cooked chicken (rotisserie, poached, baked, or grilled)
  • 1 (28 oz) can green chile enchilada sauce (mild or medium)
  • 2 (4 oz) cans diced green chiles
  • 10–12 corn tortillas (6-inch)
  • 8 oz cream cheese, softened
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • Small handful fresh cilantro, chopped (for garnish)
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and black pepper, to taste
  • Oil or nonstick spray (for greasing pan)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or nonstick spray.
  2. In a large mixing bowl, combine shredded chicken, softened cream cheese, sour cream, 1 can diced green chiles, ground cumin, garlic powder, onion powder, and salt & black pepper. Mix until well blended and creamy.
  3. Spread 1/2 cup enchilada sauce on the bottom of the baking dish.
  4. Layer 3-4 corn tortillas (overlapping as needed) to cover the bottom.
  5. Spoon and spread half of the creamy chicken mixture over the tortillas.
  6. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup cheddar cheese over the chicken layer.
  7. Pour 1 cup enchilada sauce evenly over the cheese.
  8. Add another layer of tortillas, the rest of the chicken mixture, another round of cheese (1 cup Monterey Jack and 1/2 cup cheddar), and finish with a final layer of tortillas.
  9. Top with remaining enchilada sauce and the last of the cheese (about 1 cup each).
  10. Cover tightly with aluminum foil and bake for 25 minutes.
  11. Remove foil and bake uncovered for another 15-20 minutes, or until cheese is bubbly and starting to brown. For a crispier top, broil for 2-3 minutes, watching closely.
  12. Let the lasagna rest for 10-15 minutes before slicing. Garnish with chopped cilantro or green onions.
  13. Slice into squares and serve hot. Spoon extra enchilada sauce over the top if desired.

Notes

For best results, use freshly shredded cheese for creamier melting. Let the lasagna rest before slicing to help the layers set. You can assemble the dish ahead and refrigerate before baking. For a spicier version, add diced jalapeños or use hot enchilada sauce. To make it vegetarian, substitute chicken with roasted vegetables or black beans.

Nutrition

Keywords: green chile chicken enchilada lasagna, enchilada casserole, easy family dinner, Mexican lasagna, chicken casserole, gluten-free, weeknight dinner, cheesy casserole

Find it online: https://atomicbite.com/green-chile-chicken-enchilada-lasagna-recipe-easy-family-dinner/