Mexican Chicken Lasagna

Sometimes a change from the classics is a good thing.  Variety is the spice of life, right?  I LOVE a good, classic, tomato-y lasagna!  Well this is an upgraded, creamy, flavorful chicken version of lasagna.  Low-cal it is not, but it is comfort food at its finest.  I used rotisserie chicken, so this goes together in a flash.  Everyone at the table will be asking for seconds of this one!   ~Kathy

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Preheat oven to 375˚.

In a bowl, season shredded chicken with cumin, chili powder, garlic, salt and pepper.  Stir in onion, green chilies, salsa verde and ¾ c. pepper jack cheese.  Combine well.

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In the bottom of a baking dish, spread a small amount of the chicken mixture.

Top with layer of lasagna noodles which have been pre-moistened with water (I just run them under a slightly running faucet).  Spread with another layer of the chicken mixture.  Spoon or pour Crema Mexicana over the entire layer, paying close attention not to skimp around the edges.  Drizzle about 1 ½ T. of chicken broth on each layer.  Top with a layer of shredded Mozzarella and pepper jack.

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Continue building casserole alternating between layers of dampened noodles, green chili-chicken mixture, Crema Mexicana, chicken broth and shredded cheeses.

Cover with aluminum foil and bake in a preheated oven for 35 minutes.  Remove the foil and continue baking another 5-10 minutes until cheese on top has melted and the entire casserole is bubbling and hot.  Allow the casserole to rest at least 5 minutes before serving.

 

Mexican Chicken Lasagna
    Ingredients
  • 3 c. cooked, shredded chicken (I used rotisserie chicken)
  • 1 ½ c. shredded pepper jack cheese, divided
  • 2 c. shredded mozzarella cheese
  • 1 (15 oz.) container Cacique Crema Mexicana (table cream)
  • 2 (7 oz.) cans fire roasted diced green chilies
  • 1 c. green taco sauce (or salsa verde)
  • 1/3 c. finely diced onion
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. garlic powder
  • ¼ c. chicken broth
  • salt and pepper to taste
  • 12 to 16 no-boil lasagna noodles (also called oven ready)
  1. Preheat oven to 375˚.
  2. In a bowl, season shredded chicken with cumin, chili powder, garlic, salt and pepper. Stir in onion, green chilies, salsa verde and ¾ c. pepper jack cheese. Combine well.
  3. In the bottom of a baking dish, spread a small amount of the chicken mixture.
  4. Top with layer of lasagna noodles which have been pre-moistened with water (I just run them under a slightly running faucet).
  5. Spread with another layer of the chicken mixture.
  6. Spoon or pour Crema Mexicana over the entire layer, paying close attention not to skimp around the edges.
  7. Drizzle about 1 ½ T. of chicken broth on each layer.
  8. Top with a layer of shredded Mozzarella and pepper jack.
  9. Continue building casserole alternating between layers of dampened noodles, green chili-chicken mixture, Crema Mexicana, chicken broth and shredded cheeses.
  10. Cover with aluminum foil and bake in a preheated oven for 35 minutes.
  11. Remove the foil and continue baking another 5-10 minutes until cheese on top has melted and the entire casserole is bubbling and hot.
  12. Allow the casserole to rest at least 5 minutes before serving.
https://foursistersdish.com/2018/05/03/mexican-chicken-lasagna/

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