Green Chicken Enchilada Lasagna
Green Chicken Enchilada Lasagna
Ingredients
For the Green Enchilada Sauce
- 3 green bell peppers, halved and seeded
- 2 poblano peppers, halved and seeded
- 1/2 white onion, quartered
- 6 garlic cloves, peeled
- 2 cups chicken stock
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup heavy cream
For the Lasagna
- 9 lasagna noodles
- 1 rotisserie chicken, shredded
- 3 cups quesadilla cheese, shredded (or mozzarella, Monterey Jack, or white cheddar)
For Serving
- 1/2 cup sour cream, as needed
- 2 tablespoons hot sauce, as needed
Instructions
- 1
Prepare the Green Enchilada Sauce Base: Bring a large pot of water to a boil. Add the green bell peppers, poblano peppers, white onion quarters, and peeled garlic cloves to the boiling water. Cover the pot with a lid and boil for 10-15 minutes, or until the vegetables are very tender.
⏱️ 15 min
- 2
Using a slotted spoon, transfer the softened peppers, onion, and garlic to a blender. Add 1 1/2 cups of the chicken stock to the blender. Blend the mixture until it is completely smooth. Set aside.
⏱️ 5 min
- 3
Make the Creamy Enchilada Sauce: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for 2-3 minutes to create a roux, until it is lightly browned and fragrant.
⏱️ 5 min
- 4
Slowly pour the blended green enchilada sauce base into the roux, whisking constantly to prevent lumps. Add the heavy cream and the remaining 1/2 cup of chicken stock. Stir the sauce until it is well combined, creamy, and smooth. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
⏱️ 10 min
- 5
Cook the Lasagna Noodles: While the sauce is simmering, cook the lasagna noodles according to package directions until they are al dente. Drain the noodles and immediately rinse them under cold water to stop the cooking process and prevent sticking. Lay them flat on a baking sheet or clean surface to prevent them from sticking together.
⏱️ 10 min
- 6
Prepare the Chicken: Shred the store-bought rotisserie chicken into bite-sized pieces. Ensure there are no bones or skin.
⏱️ 5 min
- 7
Assemble the Lasagna: Preheat your oven to 375°F. Spread about 1 cup of the creamy enchilada sauce on the bottom of a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 375
- 8
Place a layer of 3 cooked lasagna noodles over the sauce. Distribute about one-third of the shredded chicken evenly over the noodles. Spoon about 1 cup of the creamy enchilada sauce over the chicken.
⏱️ 5 min
- 9
Sprinkle about 1 cup of shredded quesadilla cheese (or your preferred cheese) over the sauce. Repeat the layers: noodles, shredded chicken, enchilada sauce, and cheese, two more times, ending with a final layer of cheese on top.
⏱️ 5 min
- 10
Bake the Lasagna: Cover the baking pan loosely with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and continue to bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly, and the sauce is simmering around the edges.
⏱️ 45 min•🌡️ 375
- 11
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
- 12
Serve large portions of the Green Chicken Enchilada Lasagna. Garnish with a dollop of sour cream and a drizzle of hot sauce, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Green Chicken Enchilada Lasagna
For the Green Enchilada Sauce
- 3 green bell peppers, halved and seeded
- 2 poblano peppers, halved and seeded
- 1/2 white onion, quartered
- 6 garlic cloves, peeled
- 2 cups chicken stock
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 cup heavy cream
For the Lasagna
- 9 lasagna noodles
- 1 rotisserie chicken, shredded
- 3 cups quesadilla cheese, shredded (or mozzarella, Monterey Jack, or white cheddar)
For Serving
- 1/2 cup sour cream, as needed
- 2 tablespoons hot sauce, as needed
Instructions
- 1
Prepare the Green Enchilada Sauce Base: Bring a large pot of water to a boil. Add the green bell peppers, poblano peppers, white onion quarters, and peeled garlic cloves to the boiling water. Cover the pot with a lid and boil for 10-15 minutes, or until the vegetables are very tender.
⏱️ 15 min - 2
Using a slotted spoon, transfer the softened peppers, onion, and garlic to a blender. Add 1 1/2 cups of the chicken stock to the blender. Blend the mixture until it is completely smooth. Set aside.
⏱️ 5 min - 3
Make the Creamy Enchilada Sauce: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Once melted, add the all-purpose flour and whisk continuously for 2-3 minutes to create a roux, until it is lightly browned and fragrant.
⏱️ 5 min - 4
Slowly pour the blended green enchilada sauce base into the roux, whisking constantly to prevent lumps. Add the heavy cream and the remaining 1/2 cup of chicken stock. Stir the sauce until it is well combined, creamy, and smooth. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper to taste.
⏱️ 10 min - 5
Cook the Lasagna Noodles: While the sauce is simmering, cook the lasagna noodles according to package directions until they are al dente. Drain the noodles and immediately rinse them under cold water to stop the cooking process and prevent sticking. Lay them flat on a baking sheet or clean surface to prevent them from sticking together.
⏱️ 10 min - 6
Prepare the Chicken: Shred the store-bought rotisserie chicken into bite-sized pieces. Ensure there are no bones or skin.
⏱️ 5 min - 7
Assemble the Lasagna: Preheat your oven to 375°F. Spread about 1 cup of the creamy enchilada sauce on the bottom of a 9x13 inch baking pan.
⏱️ 5 min•🌡️ 375 - 8
Place a layer of 3 cooked lasagna noodles over the sauce. Distribute about one-third of the shredded chicken evenly over the noodles. Spoon about 1 cup of the creamy enchilada sauce over the chicken.
⏱️ 5 min - 9
Sprinkle about 1 cup of shredded quesadilla cheese (or your preferred cheese) over the sauce. Repeat the layers: noodles, shredded chicken, enchilada sauce, and cheese, two more times, ending with a final layer of cheese on top.
⏱️ 5 min - 10
Bake the Lasagna: Cover the baking pan loosely with aluminum foil. Bake in the preheated oven for 25 minutes. Remove the foil and continue to bake for an additional 15-20 minutes, or until the cheese is golden brown and bubbly, and the sauce is simmering around the edges.
⏱️ 45 min•🌡️ 375 - 11
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
- 12
Serve large portions of the Green Chicken Enchilada Lasagna. Garnish with a dollop of sour cream and a drizzle of hot sauce, if desired.