Creamy Chicken and Jalapeno Lasagna (The Great Swap Out)

I’m starting a new series! (I get excited about things.)

Creamy Chicken and Jalapeno Lasagna

The series is called, “Remember That One Yummy Dish She Made a Long Time Ago? Well, She Redid It With One Simple Swap Out. And is Using Her iphone To Show You. Because With Her iphone The Photos Will Look Faded, Like a Distant Memory of the Culinary Yonderyears.”

Or maybe I’ll call it, “Swap Out Sally.”

Or, “Simple Swap Out.”

Or, “The Great Swap Out” like in my title.

I’ll probably just go with the first one.

The gist is, I’ve taken a popular recipe from my blog and swapped out one ingredient, making it completely different.

For instance, remember these Creamy Chicken and Jalapeno Enchiladas? That’s right you do. Well, take a guess what ingredient I swapped out, changing the entire dish?

I’m just kidding, I know you know.

Creamy Chicken and Jalapeno Lasagna

Lasagna noodles!

That and I added a red bell pepper. So, two changes. But who’s counting?

This is ludicrously yummy in lasagna form, I’m telling you. And fantastic for a crowd. And by crowd I mean only your mouth.

I think this will be a fun series. I’ll probably post a swap-out recipe once a month, so don’t worry, not all my photos will be faded. Just the distant memory of the culinary yonderyears ones.

If you have any recipes or ideas in particular you’d like me to re-do, hit me! I’ll get weird with it, too.

Not like, creepy-toupee-neighbor-man-with-binoculars-weird. But like, the right amount of healthy weird.

Now go make this super creamy spicy lasagna for your life’s well being.

Creamy Chicken and Jalapeno Lasagna


Creamy Chicken and Jalapeno Lasagna:

What it took for 4:

* 2 pounds chicken breasts, poached in boiling water, cooled and shredded

* 2 (10 oz) cans green enchilada sauce

* 1/2 block (4 oz) cream cheese, at room temp (or more if you want!)

* 1/2 cup milk

* 1/2 cup jarred jalapeno peppers, chopped

* 2 Tbs. juice from jalapeno jar

* 1/2 cup cilantro, plus more for garnish

* 1 red bell pepper, diced

* 9-12 flat no-boil lasagna noodles (depending on how far your filling goes)

* 2 cups pepper jack cheese

* cubed avocado, for garnish

* favorite salsa, for garnish (optional)

* fresh jalapeno slices, for garnish
Preheat oven to 350.

In a large bowl, whisk together the enchilada sauce, cream cheese, milk and the jarred jalapeno juice.

To the bowl, add the shredded chicken, red bell pepper, jarred jalapeno peppers and cilantro. Stir to combine everything.

Ladle maybe 1/2 a cup of the mix along the bottom of a 9×13 baking dish.

Layer 3 flat noodles on top of the sauce, followed by a couple of cups of the filling. Another 3 noodles, another two cups. The final 3 noodles, and all the shredded cheese. (if you have more filling, add the few more noodles, then the last of the filling.)

Bake for 30 minutes, uncovered.

If you need to switch the oven to broil at the last minute to really brown and bubble that cheese, by all means.

Garnish with your favorite salsa, fresh jalapeno peppers, more cilantro and cubed avocado!

Creamy Chicken and Jalapeno Lasagna

I do like binoculars, though.


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18 Responses to Creamy Chicken and Jalapeno Lasagna (The Great Swap Out)

  1. Baby June July 17, 2014 at 7:38 am #
    That looks great! What a unique lasagna flavor. :)
  2. Sune Moolman July 17, 2014 at 7:39 am #
    What a great idea for a series. Looking forward to your new/old creations. This lasagne looks beautiful (for my mouth)!
  3. Tieghan July 17, 2014 at 8:04 am #
    Haha! What an awesome series! I am excited and this lasgan sounds awesome!
  4. Meredith July 17, 2014 at 8:48 am #
    This is my kind of dinner- so delicious!
  5. Brian @ A Thought For Food July 17, 2014 at 9:40 am #
    Oh all the time I'd save if I used my iPhone to take photos. That sounds nice. This looks delicious darling and a fun series!!!
  6. Julia Kent July 17, 2014 at 9:57 am #
    OMG I need this in my life!
  7. Corinne July 17, 2014 at 10:18 am #
    the italian in me almost cried when I read the title, then I saw the pictures and shoved that traditional-lasagna-loving person out of my head and decided I must make this soon! I think this would also freeze well, don't you think? (i'm expecting in December and I'm already creating a list of 'freezer meals' that I will be making ahead of time)
  8. Wendy July 17, 2014 at 12:24 pm #
    This looks like a great twist on traditional lasagna! I can't wait to try it!
  9. Jenn L @ Peas and Crayons July 17, 2014 at 12:35 pm #
    I like the sound of swap out sally. I think it should be a right of passage for bloggers with bebes, reinventing our wheels. Only we get to eat he wheels.
  10. Thalia @ butter and brioche July 18, 2014 at 12:12 am #
    what a great reinvention on lasagna.. looks so creamy and delicious. will be recreating this in my kitchen. thanks for sharing!
  11. Bri July 18, 2014 at 7:28 am #
    haha. I'm loving this series though because whether you swap out one ingredient, two, or none, you'll be reminding us of older recipes. thanks for sharing.
  12. Nicole ~ Cooking for Keeps July 18, 2014 at 11:47 am #
    I can't believe you took this with your Iphone! Teach me your ways.
  13. Ambar July 20, 2014 at 10:05 pm #
    My fiance is going to LOVE this recipe! Thank you!
  14. shelly (cookies and cups) July 21, 2014 at 7:45 am #
    I love this idea...and also I vote Swap Out Sally
  15. Carol at Wild Goose Tea July 21, 2014 at 4:51 pm #
    I am such a lasagna nut. One of my co-workers just let me taste her German sauerkraut lasagna. It was heaven. So of course I pinned this. I love making it with the no boil noodles. Somehow that seems to make it so much easier, despite the fact what's the big deal about boiling some noodles.
  16. Missrc July 22, 2014 at 5:39 pm #
    I love this recipe, so easy but the sauce makes it great: SKILLET PASTA WITH CHICKEN SAUSAGES AND A CREAMY ROASTED GREEN PEPPER SAUCE. Can you swap that?
  17. Wendy November 20, 2014 at 11:36 am #
    Hi Bev! Long time reader (and Instagram follower) Just wanted to say I made this for dinner last night and it was so delicious! It was so creamy and wonderful, and even better as leftovers. My husband even loved it, and he's a very picky eater. I'll definitely be making this again soon
  18. Ashleigh September 2, 2015 at 1:30 pm #
    So its 2015 and I'm SUPER late on this but this recipe is MY JAM! Fiance and I are obsessed. I feel like we make this all the time but it is just SO GOOD! We sub fresh jalapenos because we like it spicy and I leave out the red pepper (boo!) because he is normally picky. But its so good and so freakin' easy which is even better!

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