This Hatch Green Chile Chicken Lasagna blends creamy cheeses, tender chicken, and mildly spicy roasted green chiles for a lasagna that feels like a hug with a zing. It’s rich, cheesy, and a touch smoky from the chiles, with layers that are creamy and satisfying rather than heavy.
Top reasons to make this tonight: it’s quick enough for busy nights, uses simple pantry and fridge staples, and turns plain cooked chicken into a fun family favorite. If you like easy chicken spins, try this and then check out the best-ever blueberry thyme chicken for a sweet-savory change of pace.
Why You’ll Love This Recipe
- Ready with basic prep in about an hour
- Uses cooked chicken and pantry cheeses for fast assembly
- Great for feeding a family or bringing to potlucks
- Mild spice from Hatch chiles that most folks adore
Ingredients of Hatch Green Chile Chicken Lasagna
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 1 can (10 oz) diced green chiles, drained
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Step-by-Step Instructions of Hatch Green Chile Chicken Lasagna
- Preheat the oven to 375°F (190°C).
- Boil the lasagna noodles in salted water until al dente, drain, and lay them flat to prevent sticking.
- Mix the ricotta, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
- Stir the shredded chicken and diced green chiles into the ricotta mixture until evenly combined.
- Spread a thin layer of the chicken-broth-ricotta mix on the bottom of a 9×13-inch baking dish.
- Lay 3 lasagna noodles over the mixture in the dish.
- Spoon half of the chicken and chile filling over the noodles and spread evenly.
- Sprinkle one-third of the mozzarella and cheddar cheeses over the filling.
- Repeat with three more noodles, the remaining filling, and another third of the cheeses.
- Top with the last three noodles and spread any remaining ricotta mix on top.
- Sprinkle the remaining mozzarella and cheddar evenly across the top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake uncovered for 10–12 minutes, until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing, and garnish with fresh cilantro if you like.
Tips for Success
- Cook noodles al dente; they will finish cooking in the oven and stay tender.
- Drain the green chiles well to avoid a watery lasagna.
- Use full-fat cheeses for the creamiest texture and best melt.
- Let the lasagna rest before slicing so pieces hold their shape.
Substitutions & Variations of Hatch Green Chile Chicken Lasagna
To Make It Vegan/Gluten-Free:
- Use gluten-free lasagna noodles or thin sliced zucchini or eggplant for noodle-free layers.
- Replace ricotta and sour cream with a cashew cream (blend soaked cashews with lemon and water) and use vegan shredded cheeses.
Variations:
- Add a layer of sautéed onions and bell peppers for more texture.
- Stir in corn or black beans for a heartier, Southwestern twist.
- Swap shredded cheddar for pepper jack to up the spice level.
Storage Instructions of Hatch Green Chile Chicken Lasagna
Refrigerator:
- Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed through or microwave in portions.
Freezer:
- Freeze whole in a foil-covered dish or freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Make-Ahead:
- Assemble the lasagna, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the covered baking time if baking straight from the fridge.
Frequently Asked Questions (FAQ) of Hatch Green Chile Chicken Lasagna
How spicy is this lasagna?
- It is mildly spicy thanks to the Hatch green chiles. Use mild or fire-roasted chiles if you want less heat, or add chopped jalapeños for more kick.
Can I use rotisserie chicken?
- Yes rotisserie chicken is perfect and saves time. Just shred it and mix into the filling.
Can I make this dairy-free?
- Yes. Use dairy-free ricotta or blended tofu for creaminess and dairy-free shredded cheeses to top. Adjust seasoning to taste.
Final Thoughts
Hatch Green Chile Chicken Lasagna is a simple twist on a classic that brings bright, roasted chile flavor and creamy layers to your weeknight table. It’s a great way to use leftover chicken and still feel like you served something special. If this recipe brightens your dinner, leave a comment and a star rating I’d love to hear how you made it your own.
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Hatch Green Chile Chicken Lasagna
A cozy, crowd-pleasing dinner that combines creamy cheeses, tender chicken, and mildly spicy roasted green chiles for a flavorful lasagna.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 9 lasagna noodles
- 2 cups shredded cooked chicken
- 1 can (10 oz) diced green chiles, drained
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Boil the lasagna noodles in salted water until al dente, drain, and lay them flat to prevent sticking.
- Mix the ricotta, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper in a bowl until smooth.
- Stir the shredded chicken and diced green chiles into the ricotta mixture until evenly combined.
- Spread a thin layer of the chicken-broth-ricotta mix on the bottom of a 9×13-inch baking dish.
- Lay 3 lasagna noodles over the mixture in the dish.
- Spoon half of the chicken and chile filling over the noodles and spread evenly.
- Sprinkle one-third of the mozzarella and cheddar cheeses over the filling.
- Repeat with three more noodles, the remaining filling, and another third of the cheeses.
- Top with the last three noodles and spread any remaining ricotta mix on top.
- Sprinkle the remaining mozzarella and cheddar evenly across the top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake uncovered for 10–12 minutes, until cheese is bubbly and golden.
- Let rest for 10 minutes before slicing, and garnish with fresh cilantro if you like.
Notes
Cook noodles al dente; they will finish cooking in the oven. Drain the green chiles well to avoid a watery lasagna. Use full-fat cheeses for the creamiest texture and best melt.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Southwestern
- Diet: Regular