Hatch Chile Chicken Lasagna Recipe

Name: Hatch Chile Chicken Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Onion, Cut Into Thin Strips, Medium-size Onion; 1 teaspoon Olive Oil; 2 cups Cooked, Chopped Chicken Breast; 1 cup Cooked Quinoa; 14- 1/2 ounces, fluid Hatch Green Chile Enchilada Sauce; 12 whole Hatch Chiles, Roasted, Seeded, And Split Down The Middle; 1 cup Manchego Cheese, Shredded (Monterrey Jack Is Also Good); 1/2 teaspoons Dried Ancho Chile Powder; 1 whole Lime, Juiced And Zested; 1/2 cups Reduced Fat Sour Cream

Servings: persons

1
1.
2
Preheat oven to 350 F. 2.
3
Caramelize onions in a non-stick saute pan on medium-low heat in the oil, stirring often.
4
They should take about 10 minutes to caramelize.
5
3.
6
Combine the chopped chicken, cooked quinoa, and caramelized onions in a bowl.
7
4.
8
Pour 1/3 of the can of enchilada sauce in the bottom of a 9 x 9 inch baking dish.
9
Place 4 of the green chiles in the sauce for the bottom layer.
10
Spread half of the chicken mixture over the chiles.
11
Add 1/3 cup of cheese.
12
Add another 1/3 of the sauce, 4 more chiles, the other half of chicken mixture, and another 1/3 cup of cheese.
13
Finish by placing the last 4 chiles on top, then spread the remaining 1/3 of the sauce over the chiles.
14
Sprinkle the last 1/3 cup of cheese on the very top, and lightly dust the top of cheese with the chile powder for color.
15
5.
16
Bake for 20-30 minutes until the sauce bubbles and the cheese is melted and golden.
17
While the lasagna bakes, mix together the sour cream with the lime juice and zest.
18
Refrigerate this until ready to serve.
19
6.
20
Serve the lasagna hot from the oven with a drizzle of the lime sour cream on top.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Onion, Cut Into Thin Strips, Medium-size Onion, 1 teaspoon Olive Oil, 2 cups Cooked, Chopped Chicken Breast, 1 cup Cooked Quinoa, and more.

Yes, Hatch Chile Chicken Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hatch Chile Chicken Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions