Green Chicken Enchilada Lasagna
If you love cozy, cheesy, crowd-pleasing dinners, this green chicken enchilada lasagna needs to be on your list. It’s the best parts of green chicken enchiladas layered up like lasagna. Creamy homemade green enchilada sauce, tender chicken, melty cheese, and springy noodles all baked together until bubbly and golden.
The sauce is definitely the star. I boil peppers, onion, and garlic until soft, then blend everything with chicken stock until completely smooth. After that, a quick roux with butter and flour turns the sauce into this silky, creamy enchilada situation once you add a little heavy cream. It tastes rich and savory, but still bright and fresh from the peppers.
To keep it easy, I use a store-bought rotisserie chicken. Sauce, noodles, chicken, more sauce, and plenty of cheese. Quesadilla cheese is my go-to, but mozzarella, Monterey Jack, or Oaxaca all work great too. Bake it at 375 until it’s golden brown and bubbling, then serve big slices with sour cream and hot sauce.
This one is comforting in the best way and always a hit, enjoyyy! ❤️
Shop the Recipe Here: My Kitchen Shop 😊
🧾 Ingredients 🧾
4 poblano peppers
4 jalapeño peppers
4 green bell peppers
1 large onion, halved and trimmed
5 garlic cloves
2 tablespoons chicken bouillon
1 teaspoon granulated white sugar
1/2 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon dried oregano
2 1/2 cups unsalted chicken stock
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
1 cup heavy cream
3–4 cups quesadilla cheese
10–12 lasagna noodles
1 whole roasted chicken (rotisserie works perfectly)
👨🍳 Instructions 👨🍳
1) Bring a large pot of unsalted water to a boil. Add poblano peppers, jalapeños, green bell peppers, onion halves, and garlic cloves. Cover and boil for 8–10 minutes, or until the peppers are very tender. Preheat oven to 375°F
Tip: You can save this vegetable cooking water to cook your lasagna noodles.
2) Remove vegetables from the pot and allow them to cool for about 10 minutes. Once cool enough to handle, remove stems and seeds from the peppers.
3) Add the cooked vegetables to a blender along with chicken stock, chicken bouillon, oregano, cumin, sugar, and salt. Blend until completely smooth (1–3 minutes depending on blender strength). Set sauce aside.
4) In a large pot over medium heat, melt 4 tablespoons unsalted butter. Whisk in 4 tablespoons flour and cook the roux for 3–5 minutes.
5) Slowly pour in the green enchilada sauce to the pot with the roux while whisking to fully incorporate. Cook over medium heat for about 5 minutes, stirring frequently, until the sauce thickens.
6) Turn off heat and whisk in 1 cup heavy cream. Set sauce aside.
7) In a large pot of salted boiling water, cook lasagna noodles until al dente. Drain and rinse under cold water to stop cooking and make assembly easier.
8) Shred the roasted chicken and set aside.
9) Assemble the lasagna: Ladle a thin layer of creamy enchilada sauce into the bottom of the baking dish. Add 3–4 lasagna noodles in an even layer. Top with shredded chicken, then ladle over more enchilada sauce followed by shredded cheese. Repeat this layering process two more times (noodles → chicken → enchilada sauce → cheese). The final layer should be cheese. Add extra cheese on top if you like it extra cheesy.
Notes: There will be leftover enchilada sauce. Use it to spoon over individual servings or freeze it for another dish that calls for green enchilada sauce.
10) Bake at 375°F for 30 minutes, or until the cheese is bubbling and lightly golden. If the top is still pale after 30 minutes, turn on the broiler for 1–3 minutes, watching closely.
11) Remove from the oven and allow the lasagna to rest for at least 10 minutes before slicing. This helps it set and makes serving easier.
12) Serve hot with sour cream, hot sauce, and optionally more enchilada sauce.
🎥 YouTube Video 🎥
⚡ Affiliate Note: Some of the links may be affiliate links, which means I earn a small commission at no extra cost to you ⚡
Comments
Post a Comment