Gluten-Free Mexican Verde Lasagna
Servings: 6 servings
Calories: 680kcal
Ingredients
- Gluten-free nonstick cooking spray
- 8 ounces cream cheese , at room temperature
- 4 cups cooked chicken , diced and warmed
- 1 (4-ounce) can Hatch Diced Green Chilies
- Kosher or fine sea salt , to taste
- Black pepper , to taste
- 1 (15-ounce) can Hatch Green Enchilada Sauce, mild or medium
- 10-12 corn tortillas
- 4 cups Mexican Blend shredded cheese
For serving:
- Salsa Verde
- Our Cream
- Avocado slices
- Cilantro
Instructions
- Preheat the oven to 350 degrees. Spray a 9x12-inch baking dish with cooking spray.
- Combine the cream cheese, chicken, and Hatch Diced Green Chilies in a mixing bowl. Season to taste with salt and pepper.
- Spoon a little of the enchilada sauce into the bottom of the prepared pan. Cut tortillas in half and arrange as many as will fit in a single layer on the bottom of the pan. Spread half the chicken mixture on top. Spoon half the remaining enchilada sauce over the top then spread half the Mexican Blend cheese over that. Repeat the layers.
- Bake for 30-40 minutes or until the cheese is fully melted and starting to brown. Serve with additional toppings.
Nutrition
Calories: 680kcal | Carbohydrates: 29g | Protein: 47g | Fat: 42g | Saturated Fat: 22g | Cholesterol: 183mg | Sodium: 1408mg | Potassium: 410mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1511IU | Vitamin C: 4mg | Calcium: 575mg | Iron: 3mg