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

Chicken Chili Lasagna Recipe

Read Reviews (13)
4.65 13
Publisher Photo
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

Ingredients

  • 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 King Arthur Unbleached 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 serving (1 piece) equals 386 calories, 24 g fat (13 g saturated fat), 88 mg cholesterol, 688 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.

Directions

  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

Nutritional Facts

1 serving (1 piece) equals 386 calories, 24 g fat (13 g saturated fat), 88 mg cholesterol, 688 mg sodium, 19 g carbohydrate, 1 g fiber, 22 g protein.

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

Reviews for Chicken Chili Lasagna(13)

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 3, 2012

This is excellent! I usually add some black olives.

MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Aug. 13, 2011

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

MY REVIEW
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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