I got this recipe from a client. It was nice and creamy, but also had a mild spice to it. It’s a unique take on a lasagna/Mexican dish. I will put a little disclaimer out there that this not the healthiest dish out there, but nonetheless still tasty and why not treat yourself every now and then…isn’t that what extra cardio is for anyways 😉
Serves: 8 | Serving Size: 1/8 of dish
Ingredients:
- 5 cups cooked chicken, shredded or cubed
- 2 cups salsa verde
- 3.5 cups mozzarella cheese, grated
- 2 cups Mexican cheese blend
- 3/4 cup light sour cream
- 16 pieces of dry lasagna noodles
- 1 (15 oz.) container crema
- 1 (10 oz.) can fire roasted green chiles
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper
Directions:
- Preheat oven to 375 degrees. Combine chicken, green chiles, one cup salsa verde and sour cream in a large bowl and season with salt and pepper, cumin and chili powder.
- Spread 1/3 cup chicken mixture in the bottom of a 12×9 baking dish and cover with a layer of lasagna noodles.
- Top with another layer of chicken mixture, cover with crema, mozzarella and Mexican cheese.
- Repeat with another layer of chicken, crema and cheese, and top with lasagna noodles.
- Cover noodles with remaining salsa verde and crema, then sprinkle remaining mozzarella evenly over the top.
- Cover dish with foil and bake for 25 minutes. Uncover and bake for an additional 10 to 15 minutes, or until cheese is melted and bubbly.
- Remove from oven, let rest for 5 minutes, serve hot.
Nutrition Information:
Per serving: Calories: 651, Fat 28g, Carbohydrates 62g, Fiber 4g, Sugars 5g, protein 36g
Nutrition Bonus: Potassium 124mg, Vitamin A 22%, Vitamin C 46%, Calcium 47%, Iron 22%
Original recipe can be found here
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