Johnny Carino’s Green Chile Chicken Lasagna Recipe: Copycat Layers of Spicy Creaminess

This copycat recipe brings Johnny Carino’s signature dish to your kitchen with layers of spicy green chile and creamy cheese.

The secret lies in balancing the heat of roasted green chiles with rich, velvety cheeses and tender chicken. Each bite delivers that restaurant-quality blend of textures and flavors you know and love.

I’ve perfected this version through careful testing to match the original’s bold Southwestern character without the guesswork. The layers come together beautifully for a dish that’s impressive yet approachable.

Expect a satisfying meal with just the right amount of kick, perfect for family dinners or casual gatherings.

Ingredients for Green Chile Chicken Lasagna Johnny Carino’s

Lasagna sheets, chicken, and Southwestern flavors come together for this restaurant-style dish.

The green chiles are non-negotiable here—Hatch chiles if you can find them (fresh roasted at Whole Foods in late summer), or canned 505 Southwestern brand works perfectly. Monterey Jack and cheddar need to be block cheese you shred yourself (pre-shredded has anti-caking agents that mess with melt). For the chicken, Costco’s pre-cooked rotisserie is a game-saver for busy nights, but fresh breasts poached in broth stay juicier.

No Hatch chiles? Poblano peppers roasted and diced get you 90% there. Out of Monterey Jack? Pepper Jack at half the quantity adds the same kick. Heavy cream can be swapped for half-and-half (just thicken the sauce a touch longer). The cumin and oregano are the Southwestern backbone—if you’ve got Penzeys spices, now’s the time to use them. Frozen green chiles (thawed and drained) work in a pinch.

Assemble and bake immediately, or prep ahead and refrigerate up to 24 hours before baking. Leftovers keep 4-5 days in the fridge and reheat beautifully—cover with foil to prevent drying. Freezes solid for 3 months (portion before freezing for easy weeknight dinners).

Step-by-Step Instructions for Green Chile Chicken Lasagna

Here’s the method that delivers those signature layers of spicy, creamy goodness you know and love.

Step 1: Cook the Chicken with Aromatics

Start by dicing the 1 whole Onion and mincing the 4 cloves Garlic Cloves. Heat a large skillet over medium heat and add the 2 lb Boneless Skinless Chicken Breasts, cut into small pieces. Cook for 5-6 minutes until the chicken is no longer pink and begins to brown.

Add the diced onion and cook for another 3-4 minutes until softened and translucent. Stir in the minced garlic, 1 tsp Ground Cumin, 1 tsp Dried Oregano, and 1 tsp Salt. Cook for 1 minute until fragrant. This builds the flavor base that makes the dish authentic.

Step 2: Prepare the Creamy Green Chile Sauce

In the same skillet, melt the 2 tbsp Butter over medium heat. Whisk in the 2 tbsp All-Purpose Flour to create a roux. Cook for 1-2 minutes until it turns a light golden color—this removes the raw flour taste.

Slowly pour in the 1.5 cups Chicken Broth and 1 cup Heavy Cream, whisking constantly to prevent lumps. Stir in the 2 cups Roasted Green Chiles and the 8 oz Cream Cheese. Reduce heat to low and simmer for 5 minutes until the sauce thickens and the cream cheese melts completely.

Step 3: Layer the Lasagna

Spread a thin layer of the green chile sauce on the bottom of a 9×13-inch baking dish. Add a layer of 12 sheets Lasagna Noodles—I use oven-ready noodles to skip the boiling step. Top with half of the chicken mixture, then sprinkle 1 cup Monterey Jack Cheese and ⅔ cup Cheddar Cheese evenly over the top.

Repeat the layers: sauce, remaining chicken, another 1 cup Monterey Jack Cheese, and ⅔ cup Cheddar Cheese. Finish with a final layer of noodles, the remaining sauce, and the rest of the 3 cups Monterey Jack Cheese and 2 cups Cheddar Cheese.

Step 4: Bake to Perfection

Cover the dish with aluminum foil and bake in a preheated 375°F oven for 25 minutes. This allows the noodles to soften and the layers to set without the cheese over-browning.

Remove the foil and bake for another 15-20 minutes until the cheese is bubbly and golden brown on top. Let it rest for 10 minutes before slicing—this ensures clean layers and prevents a runny mess when serving.

Pro Cooking Tips for This Recipe

Sauce Consistency

The roux is your foundation for a smooth, lump-free sauce. Whisk constantly while adding 1.5 cups Chicken Broth and 1 cup Heavy Cream to prevent clumping. I use a flat whisk for better contact with the pan bottom.

Cheese Layering

Distribute cheeses evenly between layers for consistent flavor in every bite. Press down gently on each layer to eliminate air pockets. I always save extra Monterey Jack for the top—it melts beautifully and forms that golden crust.

Noodle Perfection

Oven-ready noodles need moisture to soften properly. Ensure each noodle layer gets a generous coating of sauce. If your sauce seems thick, add ¼ cup extra broth to help the noodles cook through.

Baking Technique

Covering with foil for the first 25 minutes at 375°F prevents the top from drying out while the noodles cook. Then, uncover to let the cheese brown and develop that signature restaurant-quality finish. 🔥

Resting Time

This step is non-negotiable. Letting it rest for 10 minutes allows the layers to set, making it easier to slice. Skipping this means a runny mess on your plate.

Spice Balance

Taste your sauce before layering. If the green chiles aren’t spicy enough, add ½ tsp cayenne or a pinch of red pepper flakes. Johnny Carino’s version has a noticeable but not overwhelming kick. 🌶️

Frequently Asked Questions