Very Cheesy Mexican Chicken Lasagna
Submitted by colin
Mexican chicken lasagna layered with chili-cumin enchilada sauce, cilantro-laced cottage cheese filling, and sharp cheddar with Monterey Jack. A 9×13 crowd dinner.
YIELD
12 servingsPREP
35 minCOOK
35 minREADY
70 minChicken lasagna goes south of the border in this hearty 9×13 pan, where Italian noodles play in a sauce loaded with enchilada flavors. Tomato soup, enchilada sauce, chili powder, and cumin bubble together with onions and peppers until thick enough to coat the back of a spoon.
The cheese filling swaps the usual ricotta for cottage cheese loosened with fresh cilantro and diced green chiles. It’s lighter than a classic Italian build, with a brighter herb note that plays against the warm spice in the sauce. Shredded sharp cheddar and sliced Monterey Jack go on top so you get that bubbling, golden crust everyone fights over.
Kitchen Tips
- Use sharp or extra-sharp cheddar. Mild cheddar gets lost under the chili powder and disappears in the bake.
- Let the sauce simmer the full 10 minutes uncovered. Skipping this step leaves a watery sauce that makes the noodles soggy.
- Rotisserie chicken is your shortcut here. Four cups is roughly one whole bird’s worth of pulled meat.
- Rest the lasagna 5 minutes after baking. Cutting straight from the oven turns clean squares into soup.
Variations
- Swap the chicken for shredded pork or seasoned ground beef for a different protein.
- Add a layer of black beans or corn kernels between noodles for more texture.
- Use poblano peppers in place of bell peppers and pepper jack instead of Monterey Jack for a spicier build.
Ingredients
Directions
Heat oil in a wide frying pan over medium heat.
Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft.
Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin.
Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.
Prepare cheese filling.
Grease a 9×13-inch baking dish and spread with a thin layer of sauce.
Arrange half the lasagne noodles in an even layer over sauce.
Spread half the cheese filling over noodles and top with half the remaining sauce.
Arrange half the chicken pieces over sauce and top with half the sliced cheeses.
Repeat layering, ending with cheese slices.
Bake uncovered in a 375 degree F oven for 35 minutes or until bubbly.
Let stand, uncovered, for about 5 minutes before cutting into squares.
Cheese filling:
Stir together 1 pint small curd cottage cheese, 2 eggs, ⅓ cup chopped cilantro, and 3 to 4 tablespoons diced canned green chiles.
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