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Simple Hatch Green Chile Chicken Lasagna: Simple & Flavorful

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This Simple Hatch Green Chile Chicken Lasagna is a delightful twist on a classic dish, combining tender chicken, creamy cheese, and the smoky flavor of Hatch green chiles. It’s the perfect comfort food for family dinners or entertaining guests.

Ingredients

Scale
  • 2 (15-ounce) cans of diced mild or medium Hatch green chiles, drained
  • 3–4 cups of shredded cooked chicken (store-bought rotisserie chicken recommended)
  • 10–12 no-boil lasagna noodles
  • 1 (15-ounce) container of whole milk ricotta cheese
  • 1 large egg
  • 1/4 cup of grated Parmesan cheese
  • 3–4 cups of shredded low-moisture, part-skim mozzarella cheese
  • 1/2 cup of grated Parmesan cheese
  • 15 ounces of jarred Alfredo sauce
  • 1/2 cup of chicken broth
  • splash of heavy cream
  • pinch of garlic powder
  • pinch of onion powder
  • 1 finely diced onion
  • few cloves of minced garlic
  • 1 teaspoon of cumin
  • pinch of chili powder (mild)
  • touch of smoked paprika
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  1. Prepare Your Ingredients: First, ensure your chicken is cooked and shredded. If using canned chiles, drain them thoroughly. Mince your garlic and finely dice any onion you plan to use. Preheat your oven to 375°F (190°C).
  2. Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, 1 large egg, 1/4 cup of grated Parmesan cheese, a pinch of salt, and a good grind of black pepper. Stir until well combined.
  3. Assemble the Green Chile Chicken Filling: In a separate large bowl, combine your shredded cooked chicken with the majority of your drained Hatch green chiles. If using onion and garlic, sauté them first until softened, then add to the chicken and chiles. Stir in about 1/2 cup of your mozzarella cheese, a teaspoon of cumin, and a pinch of chili powder. Mix everything well.
  4. Whisk Together the Creamy Green Chile Sauce: In another bowl, whisk together your jarred Alfredo sauce, 1/2 cup chicken broth, a splash of heavy cream, and about half of the remaining drained Hatch green chiles. Season with a little salt, pepper, garlic powder, and onion powder to taste.
  5. Prepare Your Baking Dish: Lightly grease a 9×13-inch baking dish.
  6. Start Layering: Spread about 1 cup of your creamy green chile sauce evenly over the bottom of the prepared baking dish. Arrange a single layer of lasagna noodles over the sauce. Evenly spread half of the chicken and green chile mixture over the noodles. Gently dollop and spread half of the ricotta cheese mixture over the chicken. Sprinkle generously with about 1 cup of shredded mozzarella cheese. Place another layer of noodles, followed by another generous spreading of sauce, the remaining chicken mixture, the remaining ricotta mixture, and another cup of mozzarella. Finish with a final layer of noodles, the rest of your green chile sauce, and the remaining shredded mozzarella. Sprinkle with the remaining Parmesan cheese.
  7. Bake the Lasagna: Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
  8. Uncover and Brown: Remove the foil and bake for another 20-25 minutes, or until the cheese is bubbly and golden brown.
  9. Rest Before Serving: Let the lasagna rest on a wire rack for at least 15-20 minutes after taking it out of the oven.

Nutrition

Keywords: For added heat, use medium or hot Hatch green chiles. This lasagna can be made ahead and stored in the refrigerator for up to 24 hours before baking. Feel free to add sautéed spinach, diced bell peppers, or corn for extra nutrition.

Find it online: https://homebitesia.com/hatch-green-chile-chicken-lasagna-simple-flavorful/