Claude’s Green Chili Chicken Lasagna

lasagna verde

2-16 ounce jars of Casa Corona Green Enchilada Sauce

1 lb. large egg roll sheets

8 fresh long green chilies, roasted, peeled and seeded

1 log (6 ounces) goat cheese, crumbled

1 lb. Monterey Jack cheese, shredded (reserve 1/3 of the cheese for topping)

1 lb. cooked chicken, diced or shredded (I cook it on my grill pan.)

Preheat oven to 350 degrees. Spread 1 cup sauce over the bottom and up sides of a 9"x 13" baking dish. Make three layers in the following order:

1st layer: double layered egg roll sheets (cut to fit or you may not have enough!), flat chilies, goat cheese, and 1/3 of the Monterrey Jack cheese.

2nd layer: double layered egg roll sheets, 1 cup sauce, chicken, 1/3 Monterrey Jack cheese.

3rd layer: double layered egg roll sheets, remaining sauce. (It seems like a lot of sauce, but it's okay!)

Cover with parchment paper then foil. (Can be refrigerated for up to 4 hours at this point.)

Bake in preheated oven at 350 degrees for about 40 minutes. Uncover and top with reserved cheese. Return to the oven for 10 minutes to melt cheese. Cut into serving-size squared and serve while hot.


Back to blog