You don't need to boil oven ready lasagna noodles, which cuts prep time. The mild enchilada sauce pairs well with chicken.
Green Chile Chicken Lasagna
- Prep Time 25 min
- Total 1 hr 35 min
- Servings 10
- Ingredients 8
Ingredients
- 1 container (15 oz) ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups chopped cooked chicken
- 2 cans (10 oz) Old El Paso™ Mild Green Chile Enchilada Sauce
- 2 cans (4 oz) Old El Paso™ Chopped Green Chiles
- 1 package (8 oz) oven ready lasagna (12 noodles)
- 4 cups shredded mozzarella cheese (16 oz)
Instructions
-
Step1Heat 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.
-
Step2In ungreased 13x9-inch (3-quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
-
Step3Bake 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.
Nutrition
420
Calories
20g
Total Fat
33g
Protein
28g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 420
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 11g
- 53%
- Trans Fat
- 0g
- Cholesterol
- 90mg
- 30%
- Sodium
- 880mg
- 37%
- Potassium
- 230mg
- 7%
- Total Carbohydrate
- 28g
- 9%
- Dietary Fiber
- 1g
- 6%
- Sugars
- 3g
- Protein
- 33g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 6%
- 6%
- Calcium
- 60%
- 60%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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