Ingredients
Scale
- 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