Green Chile Chicken Lasagna Recipes

GREEN CHILE CHICKEN LASAGNA

Green Chile Chicken Lasagna image

You don't need to boil oven ready lasagna noodles, which cuts prep time. The mild enchilada sauce pairs well with chicken.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h35m

Yield 10

Number Of Ingredients 8

Ingredients

1 container (15 oz) ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups chopped cooked chicken
2 cans (10 oz each) Old El Paso™ green enchilada sauce
2 cans (4 oz each) Old El Paso™ chopped green chiles
1 package (8 oz) oven ready lasagna (12 noodles)
4 cups shredded mozzarella cheese (16 oz)

Steps:

Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

Nutrition Facts : Calories 420, Carbohydrate 28 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g

GREEN CHILE-CHICKEN LASAGNA

Green Chile-Chicken Lasagna image

No red sauce required for this tasty chicken lasagna! A combination of cream cheese, ricotta and green salsa gives it its creaminess and hue.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 9 servings

Number Of Ingredients 9

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 egg
1 container (16 oz.) ricotta cheese
1/3 cup chopped fresh cilantro, divided
3 cups shredded cooked chicken
3 cups green salsa, divided
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
9 lasagna noodles, cooked
1 tomato, seeded, chopped

Steps:

Heat oven to 375°F.
Mix cream cheese and egg in medium bowl until blended. Stir in ricotta and 1/4 cup cilantro; set aside. Combine chicken and 1-1/2 cups salsa.
Spread 3/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the ricotta mixture and chicken mixture, and 1/2 cup shredded cheese; repeat layers. Top with remaining noodles, sauce and shredded cheese; cover.
Bake 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. Top with remaining cilantro and tomatoes.

Nutrition Facts : Calories 420, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 120 mg, Sodium 1070 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 3 g, Protein 28 g

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