Saturday, March 16, 2019
Cheesy Green Chile Chicken Lasagna
Cheesy Green Chile Chicken Lasagna
12 lasagna noodles
4 cups shredded rotisserie chicken
2 cups green chile enchilada sauce
1 127 ml can of chopped green chiles, drained slightly
1 cup sour cream
1 cup cottage cheese
1 large egg, beaten
4 cups shredded Bothwell Habanero with Cracked Black Pepper cheese
Toppings
1 cup sour cream
1/4 cup cilantro
Prepare the lasagna noodles according to the package instructions, cooking them to al dente. Remove, drain and rinse with cold water. Set aside.
Preheat your oven to 350 °F.
Take 1/2 cup of the green chile sauce and spread out on the bottom of a 9x13 baking pan.
In a large bowl, combine the chicken, the remaining green chile sauce, sour cream and green chiles until they are mixed together thoroughly.
In a small bowl, mix together the cottage cheese and beaten egg until combined.
Lay 3 lasagna noodles into the bottom of the pan. Spread out 1/3 of the chicken mixture onto the noodles in an even layer. Sprinkle 1 cup of the shredded cheese on top.
Lay the next 3 noodles on top. Spread out the cottage cheese on top in an even layer. Top with another 1/3 of the chicken mixture, then sprinkle 1 cup of shredded cheese on top.
Lay the last 3 noodles on top. Spread out the last of the chicken mixture in an even layer, then cover with the remaining 2 cups of shredded cheese.
Cover the pan with tinfoil and bake in the oven for 50-60 minutes, until the lasagna is bubbling and hot. Remove the tinfoil and bake for another 10 minutes, letting the cheese brown slightly.
Remove and let sit for 5-10 minutes, then slice and serve topped with sour cream and cilantro.
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