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Creamy Cheesy Green Chili Lasagna with Chicken

Green Chile White Chicken Lasagna

Green Chile White Chicken Lasagna is everything you love about classic lasagna. This version combines layers of lasagna noodles, lean shredded chicken breast, cheese and a luscious white sauce. This Green Chile Chicken Lasagna is totally irresistible.
Cuisine Southwestern Mexican
Prep Time 30 minutes
Cook Time 1 hour
Servings 12
Calories 404kcal


  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1/2 sweet onion diced
  • 14 ounce canned tomatoes diced and drained
  • 1 cup Chile Peppers roasted, peeled, chopped
  • 2 boneless, skinless chicken breasts cooked and shredded about 2 - 2 1/2 cups
  • 1 cup milk
  • 15 ounces ricotta cheese drained
  • 1 cup mozzarella cheese shredded
  • 2 eggs lightly beaten
  • 2 cups cheddar cheese shredded
  • 12 lasagna noodles cooked al a dente
  • 1 cup Cotija cheese crumbled
  • 2 tablespoons green onions chopped


  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt butter. Add flour and whisk together until a light brown roux forms. Cook the roux over medium heat until roux is golden. This will also help remove that "flour-y" taste.
  • Slowly add chicken broth and bring to a low boil whisking constantly. Stir in 1 cup of full fat milk.
  • Add diced and drained tomatoes, green chile peppers, and shredded cooked chicken, stirring to combine and heat, approximately 5 minutes. Remove from heat and set aside.
  • In a medium mixing bowl, blend together ricotta cheese, eggs and shredded cheddar and mozzarella cheeses.
  • Coat a 3 quart lasagna pan with cooking spray.
  • Place a 1/3 of the sauce on the bottom. Top with 4 lasagna noodles and then ricotta and cheddar cheese mixture.
  • Repeat 3 times, with last layer being cheese mixture. Sprinke the Cotija cheese over the top of the lasagna.
  • Cover with aluminum foil and bake for 45 minutes. Remove foil and cook an additional 15 0- 20 minutes
  • Remove and allow to rest for 10 minutes. Top with fine chopped green onions for garnish.



This is a great make-ahead recipe. Either prepare the casserole ahead of time and refrigerate before baking.
Or bake the lasagna, let it cool, then freeze. Let the lasagna thaw before following the baking instructions.


Calories: 404kcal | Carbohydrates: 30g | Protein: 25g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 113mg | Sodium: 614mg | Potassium: 447mg | Fiber: 2g | Sugar: 5g | Vitamin A: 682IU | Vitamin C: 9mg | Calcium: 323mg | Iron: 2mg