It’s been almost 10 years since I took a trip to Santa Fe, New Mexico, but I still consider it one of my favorite spots in the country – if for no other reason but the wonderful food! Of course the art, architecture, and beautiful scenery are all part of the package when you visit Santa Fe, but being a foodie, it’s the outstanding southwestern cuisine that I miss the most.
One cold night I ventured in to the Pink Adobe Restaurant, across from the San Miguel Mission. It’s been a part of Santa Fe’s cultural cuisine since 1944, and it still remains one of the favorites of locals and visitors. The Pink’s Dobeburgers are known worldwide.
The night I was there, I didn’t order the Green Chile Chicken Lasagna, but they brought me a small plate of it just to try. It was outstanding – the best of the best when it comes to comfort food full of flavor but not hard to make.
I have spent some time in the kitchen trying to recreate the dish as best I can, and the server that night was kind enough to give me a few helpful hints. This family-friendly recipe has become one of our family’s go-to dinner choices, especially in the fall and winter months when temperatures fall and we tend to want to eat more comfort food!
This is the perfect choice for Friday nights before the football game, which is where I happily spend most of my time this season. As long as I have a child on the field, I love to watch football!
Green Chile Chicken Lasagna
1 lb lasagna noodles, cooked according to package directions
2 lb cooked, sliced chicken breasts
2 cups diced roasted green chilies
1 1/2 cups ricotta cheese
1 1/2 cups sour cream
1 (8-oz) sliced mozzarella cheese
1/2 cup sliced pitted black olives
Preheat oven to 325°F. Spray a 9×13-inch casserole pan with nonstick cooking spray. Cover the bottom of the casserole with one layer of noodles. Cover the noodles with half of the chicken, then half of the green chilies. Mix together ricotta cheese and sour cream. Spoon half of this mixture over green chilies. Repeat process beginning with noodles and ending with noodles. Cover with mozzarella slices and sprinkle with black olives. Bake, uncovered, for 30 minutes.
Nutritional Information: Calories Per Serving: 658, Total Fat: 29.2 g, Sodium 410 mg, Carbohydrates 43.5 g, Protein: 54.5 g
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