Hatch Green Chile and Chicken Lasagna

Hatch Green Chile and Chicken Lasagna

Ingredients:
3 cups chicken, cooked and shredded
2 cups Monterey Jack cheese
1 cup mozzarella cheese, shredded
15 oz. Mexican Crema
1 cup Santa Fe Ole Hatch Green Chile
1 cup Hatch Chile Verde
1 tsp. cumin
1 tsp. chili powder
salt and pepper to taste
12-16 no boil lasagna noodles

Directions:
Preheat oven to 375F
In a bowl season shredded chicken with cumin, chili powder salt and pepper
Stir in green chile, chile verde and 1 cup of Monterey Jack cheese
In the bottom of a baking dish, spread a small amount of the chicken mixture
Top with a layer of lasagna noodles. Spread another layer of chicken mixture
Spoon crema over the entire layer, making sure to get the edges
Top with a layer of shredded mozzarella and Monterey Jack
Continue building, alternating layers of lasagna noodles. chicken mixture, crema and shredded cheeses
Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove foil and bake another 5-10 minutes
Until cheese on top has melted and entire casserole is hot and bubbling
Allow to rest 5 minutes before serving

Click here for Santa Fe Ole Hatch Green Chile

Click here for Hatch Chile Verde

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