creamy green chile chicken lasagna

Name: Creamy Green Chile Chicken Lasagna
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 package(s) short cut grilled chicken strips (perdue); 1 can(s) enchilada sauce, green; 1 can(s) black beans drained; 1/2 can(s) chicken broth; 8 ounce(s) cream cheese cut into pieces; 1/2 small onion diced; 2 slice(s) bacon; 1 tablespoon(s) butter or margerine; 1 teaspoon(s) garlic powder; 1/2 teaspoon(s) cumin; 1 large poblano pepper (roasted, seeded, pureed (optional- but it does add a nice flavor and only take a moment to roast over a grill flame); - salt and pepper to taste; 1 can(s) mexican style corn (drained); 6 ounce(s) mexican blend shredded cheese; 1 package(s) flour tortillas (16 fajita size); - sour cream guacamole salsa for toppings

(1 RATING)

46 Pinches

Shawn Sawyer

Virginia Beach, VA

Updated on Aug 30, 2011

This looks involved but only take a few minutes to put together. My 5 year old loved this so much he ate it for Dinner, lunch the next day and a snack later on!

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prep time 15 Min

cook time 35 Min

method ---

yield 6 serving(s)

Ingredients

2 packages short cut grilled chicken strips (perdue)
1 can enchilada sauce, green
1 can black beans drained
1/2 can chicken broth
8 ounces cream cheese cut into pieces
1/2 small onion diced
2 slices bacon
1 tablespoon butter or margerine
1 teaspoon garlic powder
1/2 teaspoon cumin
1 large poblano pepper (roasted, seeded, pureed (optional- but it does add a nice flavor and only take a moment to roast over a grill flame)
- salt and pepper to taste
1 can mexican style corn (drained)
6 ounces mexican blend shredded cheese
1 package flour tortillas (16 fajita size)
- sour cream guacamole salsa for toppings

How To Make creamy green chile chicken lasagna

Step 1

Preheat oven to 375 Cook bacon over medium heat until almost crisp, add margarine, let melt and add onion, continue to cook over medium heat until onion is translucent. Add the chicken broth, stir well. Add the cream cheese and stir constantly using a whisk until it is completely melted and incorporated. Add enchilada sauce and poblano pepper if you are using one. Add beans and chicken strips. Reduce heat to low.

Step 2

Using a large casserole dish spoon some of the sauce onto the bottom trying not to put chicken in. Cover bottom with 2 and 1/2 tortillas, add chicken mixture, some corn and a thin layer of cheese. Repeat this 3 more times placing the tortillas so they cover any gaps from the previous layer, ending with the chicken sauce mixture. Top with remaining cheese and corn. Bake for covered with foil about 20 remove foil and contiue to back 5-10 minutes until the cheese is bubbly and everything is heated through. Let set for 7-10 minutes before serving. Top with your favorite salsa, sour cream or guacamole.
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