Chicken Chili Lasagna Recipe
Chicken Chili Lasagna Recipe photo by Taste of Home

Chicken Chili Lasagna Recipe

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This saucy lasagna is my adaptation of a chicken enchilada recipe. My husband and I enjoy the mild blend of seasonings, cheeses and tender chicken. The dish has become very popular with my co-workers after I shared leftovers one day for lunch. -Cindee Rolston, St. Marys, West Virginia
TOTAL TIME: Prep: 35 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 35 min. Bake: 40 min.
MAKES: 12 servings


  • 2 packages (3 ounces each) cream cheese, softened
  • 1 medium onion, chopped
  • 8 green onions, chopped
  • 2 cups (8 ounces) shredded Mexican cheese blend, divided
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cumin, divided
  • 1/2 teaspoon minced fresh cilantro
  • 3 cups cubed cooked chicken
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1-1/2 cups chicken broth
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies, drained
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 flour tortillas (6 inches), halved

Nutritional Facts

1 piece: 386 calories, 24g fat (13g saturated fat), 88mg cholesterol, 688mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 22g protein


  1. In a large bowl, beat the cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro until blended. Stir in chicken; set aside.
  2. In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin.
  3. Spread 1/2 cup of the cheese sauce in a greased 13-in. x 9-in. baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese.
  4. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting. Yield: 12 servings.
Originally published as Chicken Chili Lasagna in Taste of Home April/May 2000, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jun. 3, 2012

"This is excellent! I usually add some black olives."

Reviewed May. 9, 2012

"I switched the cheese to jalapeno pepper jack and cheddar and added some chili powder. Instead of a casserole I layered it in a spring-form pan. Next time I will omit sauce on the bottom and add less onion."

Reviewed Oct. 12, 2011

"Didn't like the crunch from the only semi-cooked onions. Tortillas got soggy for the leftovers. Added hot sauce to chicken mixture for a little heat."

Reviewed Aug. 13, 2011

"This has been a favorite in our family since the first time I made it."

Reviewed Dec. 19, 2010

"This is a much requested dish with friends. I have also made it in a crockpot for pot luck. There are never leftovers!"

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