Ingredients

The following ingredients have 5 Servings
  • 9-12 lasagna noodles (or no-boil noodles)
  • 2 teaspoons olive oil
  • ¾ cup diced yellow onion
  • 4 ounces green chiles (canned)
  • 2 ½ cups shredded cooked chicken breast (or rotisserie)
  • 2 cups enchilada sauce (divided)
  • 8 ounces cheddar cheese (shredded)
  • 8 ounces Monterey jack cheese (shredded)
  • scallions (for garnish)

Instruction

  • Preheat the oven to 375 degrees.
  • If using traditional lasagna noodles, cook them in well-salted water according to package directions. Drain and set aside.
  • In a large skillet, heat the oil over medium heat. Add the onions and cook for 5-7 minutes until softened. Stir in the green chiles.
  • Add the chicken and 1¼ cups of enchilada sauce. Stir to combine. Heat for 1-2 minutes.
  • Coat a 9x9 baking dish with cooking spray.  Place 3-4 lasagna noodles to cover the bottom of the dish.  Spoon half of the chicken mixture over the top.  Sprinkle ⅓ of the cheese over the chicken. 
  • Layer 3-4 more lasagna noodles on top of the cheese.  Top with the remaining chicken mixture and another ⅓ of the cheese. Top with 3-4 more noodles. Cover with the remaining enchilada sauce and the rest of the cheese.
  • Bake at 375 degrees for 30-40 minutes until golden and bubbly.