Green Chilie Chicken Lasagna


Green Chilie Chicken Lasagna

10 Min
30 Min

Talk about quick, one-dish dinners like this Mexican chicken and vegetable lasagna are great for the busy cook. You'll be in and out of the kitchen in no time with this fast and fabulous family meal, with little cleanup!

What You'll Need

  • 2 (10-ounce) cans diced tomatoes and green chilies
  • 1 (10-3/4-ounce) can cream of mushroom soup, undiluted
  • 2 cups chopped cooked chicken
  • 6 green onions, sliced
  • 6 (7-inch) flour tortillas
  • 1/4 cup chopped fresh cilantro
  • 1 (8-ounce) package Monterey Jack cheese with peppers

What to Do

  1. Preheat oven to 350 degrees F. Stir together diced tomatoes and green chilies and mushroom soup in a saucepan until blended. Cook over medium-high heat 6 to 8 minutes. Stir in chicken and green onions.
  2. Arrange 2 tortillas in a lightly greased 7- x 11-inch baking dish, and spread one-third of tomato mixture on top; sprinkle with one-third of cilantro and one-third of cheese. Repeat layers twice, ending with cheese.
  3. Bake 30 minutes. Let stand 10 minutes before serving.


If you liked this recipe, be sure to check out our collection of 19 Easy Lasagna Recipes.

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Why does everyone use cream of Mushroom soup? Really? For this use cream of CHICKEN soup. I may also try it with sour cream instead once.

I believe Cream of Mushroom is used because of less sodium. Howeve,r you can mix half of the two soups together. Cream of Mushroom and Cream of Chicken.


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