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.
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In a large pot, boil the poblano peppers, bell peppers, onion, and garlic in water until softened.
Transfer the softened vegetables to a blender. Add the chicken stock and blend until completely smooth.
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.
Gradually whisk the blended vegetable puree into the roux, followed by the heavy cream. Continue whisking until the sauce is smooth and combined.
Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to stop the cooking process.
Shred the meat from the rotisserie chicken and set aside.
Preheat your oven to 375°F (190°C).
To assemble, spread a layer of the green enchilada sauce on the bottom of a 9x13-inch baking dish.
Add a layer of cooked lasagna noodles, followed by a layer of shredded chicken, more sauce, and a layer of shredded quesadilla cheese.
Repeat the layers until the dish is full, finishing with a final generous layer of cheese on top.
Bake for 30 minutes, or until the cheese is golden brown and the sauce is bubbly.
Let the lasagna rest for a few minutes before slicing. Serve with sour cream and hot sauce, if desired.
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.
9×13-inch baking dish · blender or food processor (for sauce)
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.
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.
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.
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.
