This healthy enchilada-style supper comes together in no time and tastes even better the next day for lunch. Serve with a side of citrus fruit or some pinto beans for a complete meal.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Main Course
Cuisine: American
Keyword: Chicken lasagna, Hatch chili recipes, lasagna recipes
Servings: 8Servings
Calories: 203kcal
Ingredients
12Hatch chilesroasted, seeded, and split down the middle
2cupscookedchopped chicken breast (recommend rotisserie chicken for ease)
1cupcooked quinoa
1medium onioncut into thin strips
1can Hatch green chile enchilada sauce14.5 ounce can
4ouncesor 1 cup of manchego cheesecrumbled or shredded
Dried chile powdercan use regular, ancho, or chipotle
½cupreduced fat sour cream
Juice and zest of one lime
Instructions
Preheat oven to 350.
Caramelize onions in a nonstick saute pan on medium-low heat in 1 teaspoon of oil, stirring often. They should take about 10 minutes to caramelize.
Combine the chopped chicken, cooked quinoa, and caramelized onions in a bowl.
Pour ⅓ of the can of enchilada sauce in the bottom of a 9 x 9 inch baking dish. Place 4 of the chiles in the sauce for the bottom layer. Spread ½ the chicken mixture over the chiles. Add ⅓ cup of cheese. Add another ⅓ of the sauce, 4 mores chiles, the other half of chicken mixture, and another ⅓ cup of cheese. Finish by placing the last 4 chiles on top, then spread the remaining ⅓ of the sauce over the chiles. Sprinkle the last ⅓ cup of cheese on the very top, and lightly dust the top of cheese with a sprinkle of chile powder for color.
Bake for 20-30 minutes until the sauce bubbles and the cheese is melted and golden. While the lasagna bake, mix together the sour cream with the lime juice and zest. Refrigerate this until ready to serve.
Serve the lasagna hot from the oven with a drizzle of the lime sour cream on top.