Green Chile Chicken Lasagna Recipe- it’s like a green chile enchilada chicken casserole and a lasagna recipe with ricotta smashed together. One of my best Hatch green chile recipes, it will soon be your favorite weeknight meal using pre-cooked chicken and no-bake lasagna noodles, it comes together in a snap!

Green Chile Chicken Lasagna

Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: chicken lasagna, mexican lasagna
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 419kcal
Author: Jessica Formicola
Green Chile Chicken Lasagna is make-ahead and freezer friendly meal layering no-bake lasagna noodles with shredded chicken, spices, green chiles and lots of cheese!
Print Recipe


  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 1/2 cups chicken broth
  • 1//2 cup grape tomatoes , quartered
  • 2 tablespoon white onion , finely minced
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon garlic powder
  • 3/4 cup green chiles , diced
  • 2 cups chicken , cooked and shredded or cubed*
  • 15 ounces ricotta cheese , moisture drained
  • 2 eggs , lightly beaten
  • 1 cup cheddar cheese , shredded
  • 9 lasagna strips , prepared*
  • 1 cup cotija cheese , crumbled
  • 2 tablespoons scallions , sliced, for garnish


  • Preheat oven to 350 degrees.
  • In a medium saucepan, melt butter. Add flour and whisk together until a light brown roux forms. Add chicken broth and bring to a low boil.
  • Add grape tomatoes through chicken, stirring to combine and heat, approximately 5 minutes.
  • In a medium mixing bowl, blend together ricotta cheese, eggs and shredded cheddar cheese.
  • Coat a 9-inch lasagna pan, or other deep dish pan, with cooking spray.
  • Place a very thin layer of sauce on the bottom, top with lasagna noodles and then ricotta cheese mixture. Repeat 3 times, with last layer being ricotta cheese mixture.
  • Cover with aluminum foil and bake for 50 minutes.
  • Remove foil and top with cotija cheese. Return to oven until cheese melts.
  • Remove and allow to rest for 10 minutes before topping with scallions and serving.
  • If you've tried this recipe, come back and let us know how it was! 



*I used a pre-cooked rotisserie chicken from the grocery store. You can also bake chicken breasts and shredded the meat or you can use canned chicken.
*"Oven ready" or "no-bake" lasagna noodles will work with this recipe.


Calories: 419kcal | Carbohydrates: 29g | Protein: 23g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 124mg | Sodium: 891mg | Potassium: 267mg | Fiber: 1g | Sugar: 2g | Vitamin A: 615IU | Vitamin C: 5.7mg | Calcium: 323mg | Iron: 1.5mg