Chicken Poblano Lasagna
This chicken poblano lasagna is a hearty and delicious casserole made with grilled chicken breasts, homemade poblano sauce, and two types of cheese, and is also a new family favorite lasagna recipe.
Servings: 8 Servings
Ingredients
Grilled Chicken
- 3 boneless skinless chicken breasts, sliced in half lengthwise, grilled
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
Poblano Cream Sauce
- 3 roasted poblanos, seeds removed, peeled
- 2 roasted jalapenos, seeds removed
- 1 tablespoon olive oil
- 15 ounce green enchilada sauce
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon chicken bouillon
- ½ teaspoon red pepper flakes
Additional Ingredients
- 15 ounce whole kernel corn, drained
- 16 ounce lasagna noodles
- 2 cups Monterey Jack cheese, shredded
- 2 cups sharp cheddar cheese or spicy cheese
Instructions
Grilled Chicken
- Cut chicken breasts in half lengthwise, pat dry with paper towels, and rub olive oil on both sides of breasts.
- Sprinkle seasoning on each side of the chicken breasts.
- Heat grill to 350 degrees.
- Grill chicken breasts on each side until the internal temperature reaches 165 degrees, approximately 3-5 minutes on each side, depending on size of the breasts.
- Remove chicken from the grill and set aside.
Poblano Cream Sauce
- Wash and dry the peppers.
- Rub each poblano pepper with olive oil and place the peppers on the hot grill.
- Let poblano peppers cook until blistered and charred on each side.
- Grill the jalapeno for a few minutes then remove peppers from the grill and place poblano peppers in a gallon size baggie or a bowl and cover with plastic wrap.
- Let the poblanos steam for 10 minutes.
- While the peppers are steaming, bring a pot of water to a boil over medium high heat and cook lasagna noodles according to package directions for al dente.
- Remove from the baggie/bowl and peel the skin off each pepper.
- Cut stems off of all peppers, remove seeds, and place into a vitamix or blender.
- Add enchilada sauce, heavy cream, chicken broth, chicken bouillon, and red pepper flakes into the vitamix and blend until creamy.
- Dice or shred chicken breasts.
- Preheat the oven to 375 degrees.
- Spray a 9x13 deep baking dish with non-stick cooking spray.
- Pour a ½ cup, or more if needed, into the bottom of the dish.
- Lay cooked lasagna noodles in an even layer over the sauce.
- Top with chicken, followed by corn, then cheese, and more sauce.
- Repeat layers ending with sauce and shredded cheese.
- Cover with foil and bake in the oven for 25 minutes. Remove foil and let bake for an additional 10 minutes.
Notes
- Always wash your hands after handling hot peppers and never touch your face.
- When checking your chicken for doneness, be sure the tip of the meat thermometer is in the center of the thickest part of the meat for an accurate reading.
- Spray your baking dish with nonstick spray just before adding the ingredients, so the spray doesn't pool at the bottom of the dish.
- Give your peppers at least 10 minutes to steam so the skin pulls away from the flesh and is easier to peel.