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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Friday, May 6, 2011

Green Chile Chicken Lasagna

This fantastic recipe comes from BettyCrocker.com. I LOVED it! I loved the taste and the textures and probably could have eaten the entire pan by myself if it wasn't also very filling. Jake really liked it as well although he said it still tasted a little too much like chicken. LOL. Funny boy.

I had to alter a few things on the recipe because some of the original directions just didn't work. Also, keep in mind that this meal takes a while to cook. You can easily make it ahead of time and store it in the fridge. I have listed the adjustments in the cooking time at the end of the recipe. And don't be afraid to use oven-ready lasagna noodles - they are FABULOUS! My final dish didn't look a whole lot like the picture because I like to end with my sauce on top. I was afraid if I didn't that the oven-ready noodles wouldn't get cooked enough and I didn't want them to be crunchy.

The picture and original recipe are courtesy of BettyCrocker.com and can be found here.

Adapted from BettyCrocker.com

1 container (15 oz) ricotta cheese
1 egg
¾ - 1 cup grated Parmesan cheese
2 cups chopped cooked chicken
2 cans (10 oz each) Old El Paso® green enchilada sauce
2 cans (4 oz each) Old El Paso® chopped green chiles
1 package (8 oz) oven ready lasagna (12 noodles)
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded cheddar cheese

1. Heat oven to 350°F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chiles.
2. In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 4 uncooked lasagna noodles (3 going horizontally, 1 with about 1 ½ - 2 inches broken off the bottom going vertically); press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with ½ cup of the mozzarella cheese and ½ cup of the cheddar cheese. Repeat layers 2 more times, ending with a layer of the sauce on top. Sprinkle with Parmesan cheese to your tastes. Cover with foil.
3. Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving.

Makes 10 servings

*NOTE! If you make this ahead of time it can sit in the fridge with no problems. Just reduce covered cooking time to 35 minutes. Make sure you still bake it uncovered for 10 – 15 minutes to give it the nice golden brown color.

FYI FINAL LAYERS: Sauce, Noodles, Ricotta mix, Cheese, Sauce, Noodles, Riccotta Mix, Cheese, Sauce, Noodles, Riccotta mix, Cheese, Sauce, Remaining Parmesan

A Few Extra Tips:

The lasagna noodles won’t cover the entire baking dish; they expand as they absorb liquid and cook, so when the dish is done, the lasagna will fill the pan. Look for oven ready lasagna with the rest of the dry pasta in the grocery store.

Green enchilada sauce is more mild than red enchilada sauce. Red enchilada sauce can be substituted, but the flavor will be spicier.

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