Creamy Chicken and Green Chili Lasagna

I made this from what I had on hand, so feel free to tweak it to your liking!

3 lbs of Chicken (frozen bag)
1 med onion, diced
4 med carrots, diced
3 small 4oz cans of mild green chilies
2 C frozen corn
3 C low fat sour cream
Chicken bouillon equal to 3 C (optional)
Garlic Powder
Corn Tortillas
2 C Shredded cheese (I used Colby jack)

Boil chicken breasts (this is ok to do from frozen) in seasoned water. I added a generous amount of salt, garlic powder, oregano, and a general meat seasoning. This will add a little flavor to the chicken as it cooks. Boil until cooked, no longer pink in the center about 10 min. Dice or shred the chicken, removing any excess fat of course.

While the chicken is boiling, I prepped the veggies and began cooking.
Heat 2-3 T of olive oil in a sauté pan and soften the carrots and onion. Add the diced chicken and cook 5 min or so to combine. Set aside.

In between tasks, arrange 10-15 corn tortillas on a plate and microwave them until just warm, maybe 30 seconds. Quarter the tortillas. Set aside.

You can use the same dirtied pan to prepare the sauce. In a sauté pan, add the green chilies, 4 oz of water (I rinsed out the 3 cans), corn, S&P. Let cook for a few minutes letting the flavors combine.  

Add the sour cream, oregano, garlic powder, and chicken bouillon. (You could sub with 16 oz sour cream + 8 oz chicken broth. I just used what I had on hand.) Stir occasionally over medium heat until it barely comes to a boil. Remove from heat. The sauce will still seem thin. This is ok!

Spray or oil the bottom of a 9x13 or larger baking dish.
Arrange a single layer of tortilla quarters to cover the bottom surface.
Follow with a thin layer of chicken mixture.
Follow with a few ladles of green chili sauce.
Follow with a thin sprinkle of cheese.
Cover with another layer of tortilla quarters.
Repeat layers, using up all the ingredients, trying to finish with sauce and cheese on top.

Bake at 350 degrees for 15-20 min uncovered. I then turned up the heat to 425 for 5 minutes to get some browned color on the surface. Let rest a few minutes from the oven before serving.

Serves 8.

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