Green Chicken Enchilada Lasagna | CookOS

Green Chicken Enchilada Lasagna

Name: Green Chicken Enchilada Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Cuisine: Mexican-inspired
Ingredients: 2 poblano peppers; 3 green bell peppers; 1 white onion, halved; 6 cloves garlic; 2 cups chicken stock; 4 tbsp unsalted butter; 1/4 cup all-purpose flour; 1 cup heavy cream; 1 box lasagna noodles; 1 rotisserie chicken, shredded; 16 oz quesadilla cheese, shredded; sour cream, for serving; hot sauce, for serving

Green Chicken Enchilada Lasagna combines creamy roasted poblano and green bell pepper sauce with tender shredded chicken and lasagna noodles in a baked casserole that's both comforting and elegant enough for entertaining.

🌍Mexican-inspired 🏷️Enchilada lasagna 🏷️Chicken lasagna 🏷️Green enchilada 🏷️Casserole Comfort food

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Total

Servings

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

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Ingredients

2 poblano peppers
3 green bell peppers
1 white onion, halved
6 cloves garlic
2 cups chicken stock
4 tbsp unsalted butter
1/4 cup all-purpose flour
1 cup heavy cream
1 box lasagna noodles
1 rotisserie chicken, shredded
16 oz quesadilla cheese, shredded
sour cream, for servingoptional
hot sauce, for servingoptional

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Instructions

1
In a large pot, boil the poblano peppers, bell peppers, onion, and garlic in water until softened.
2
Transfer the softened vegetables to a blender. Add the chicken stock and blend until completely smooth.
3
In a separate large pot over medium heat, melt the butter. Whisk in the flour to create a roux and cook for about one minute.
4
Gradually whisk the blended vegetable puree into the roux, followed by the heavy cream. Continue whisking until the sauce is smooth and combined.
5
Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
6
Shred the meat from the rotisserie chicken and set aside.
7
Preheat your oven to 375°F (190°C).
8
To assemble, spread a layer of the green enchilada sauce on the bottom of a 9x13-inch baking dish.
9
Add a layer of cooked lasagna noodles, followed by a layer of shredded chicken, more sauce, and a layer of shredded quesadilla cheese.
10
Repeat the layers until the dish is full, finishing with a final generous layer of cheese on top.
11
Bake for 30 minutes, or until the cheese is golden brown and the sauce is bubbly.
12
Let the lasagna rest for a few minutes before slicing. Serve with sour cream and hot sauce, if desired.

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Tips & Notes

Pro tips

Roast poblano and bell peppers over a gas flame or under the broiler until blackened, then steam in a covered bowl for 5 minutes before peeling — this ensures smooth sauce without raw pepper flavor.
Don't skip the butter-flour roux base; it thickens the sauce and adds richness that heavy cream alone cannot provide.
Undercook lasagna noodles by 1 minute since they'll continue softening as the casserole bakes and rests.
Reserve 1/4 cup sauce before layering to drizzle over the top layer of cheese — this prevents a dry, browned surface.

Substitutions

Poblano peppers → anaheim or pasilla peppers (milder heat, similar flavor profile)
Heavy cream → sour cream mixed with whole milk (slightly tangier, thinner sauce)
Unsalted butter → olive oil (use 3 tbsp; sauce will be less rich but still creamy with heavy cream)
Lasagna noodles → corn tortillas (soak in warm broth first; reduces serving count by 1–2)

Storage & make-ahead

Cover and refrigerate leftovers up to 4 days; reheat covered at 350°F for 20–25 minutes. Freeze assembled unbaked lasagna up to 3 months, or baked portions up to 2 months.

Equipment

9×13-inch baking dish · blender or food processor (for sauce)

Common Questions

Can I make this dish ahead of time?

Yes. Assemble the lasagna completely, cover with plastic wrap, and refrigerate up to 24 hours before baking. Add 10–15 minutes to bake time if baking from cold.

Can I use fresh green enchilada sauce instead of making it from scratch?

Yes. Substitute 2–2.5 cups store-bought salsa verde or green enchilada sauce for the homemade poblano sauce, but reduce or omit the chicken stock since jarred sauce is typically thinner.

What cheese works best for this recipe?

A mix of melty Monterey Jack and sharp white cheddar creates the best flavor and texture. Oaxaca cheese or mozzarella can also be used, though they'll yield slightly different results.

Can I substitute the rotisserie chicken?

Yes. Use 3–4 cups cooked shredded chicken from poached breasts, leftover roasted chicken, or canned chicken (drained). Avoid overly wet poached chicken to prevent a soggy casserole.

How do I know when the lasagna is done baking?

Bake until the edges bubble and the top is lightly golden, about 45–50 minutes. A knife inserted in the center should feel hot to the touch. Let it rest 10 minutes before serving.