Chicken Chili Lasagna Recipe

4.5 13 21
Chicken Chili Lasagna Recipe
Chicken Chili Lasagna Recipe photo by Taste of Home
Publisher Photo

Chicken Chili Lasagna Recipe

Read Reviews
4.5 13 21
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
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 40 min.

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 or parsley
  • 3 cups cubed cooked chicken
  • 1/4 cup butter or margarine
  • 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

Directions

In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside.
In a 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. 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. 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 piece: 386 calories, 24g fat (13g saturated fat), 88mg cholesterol, 688mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 22g protein.

  • 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 or parsley
  • 3 cups cubed cooked chicken
  • 1/4 cup butter or margarine
  • 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
  1. In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 teaspoon cumin and cilantro. Stir in chicken; set aside.
  2. In a 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. 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. 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

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2124arizona User ID: 845443 268871
Reviewed Jul. 2, 2017

"I don't know how many times I've fixed this lasagna!! The flavors here come together to make a keeper!! We love it!!"

MY REVIEW
kshea User ID: 2698812 22742
Reviewed Jun. 3, 2012

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

MY REVIEW
lifeisgrand User ID: 5862564 40750
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
WillowsBrook User ID: 6151536 32137
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
hmoots User ID: 3871684 38913
Reviewed Aug. 13, 2011

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

MY REVIEW
lhtm1964 User ID: 5710828 77176
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!"

MY REVIEW
minnie User ID: 7775663 69374
Reviewed May. 26, 2010

"This is one of our favorite recipes and we make it often, it is a bit involved but is real worth it."

MY REVIEW
michellefradella User ID: 3536493 77174
Reviewed May. 25, 2010

"I have made this for a Realtor Open House twice, and always get great reviews!"

MY REVIEW
xicota User ID: 944314 32136
Reviewed May. 12, 2010

"This is delicious! A bit labor-intensive, but great for a special occasion/company. Any leftovers will keep well. I wish I had a separate freezer so that I could make this and freeze half for another meal."

MY REVIEW
grocerguru User ID: 4818238 77725
Reviewed Mar. 25, 2010

"I've made this recipe 5 times and everyone always loves it! It's also easy to adjust for flavor or whaterver you have on hand. Like it hotter? Add some fresh diced jalapeno for the green onions. Low on mexican cheese? Substitute sharp white cheddar. MMM!!!"

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