- 10 sheets from a 10-ounce package gluten-free no-cook lasagna noodles
- 3 cups enchilada sauce
- 3 cups diced or shredded chicken
- 1 tablespoon avocado oil
- 1 jalapeno pepper, seeded, deveined, and minced
- 1 large onion sliced
- 3 cups Mexican blend cheese
- Sliced green onions, chopped cilantro, and sour cream for garnish.
Preheat oven to 375 degrees.
Spray an 8X8 inch deep baking dish with non-stick cooking spray. Set aside.
In a skillet, heat avocado oil over medium-high heat. Add onions and cook until translucent. Add jalapeno and cook for one more minute. Remove from heat and set aside.
Spread about 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
Lay down a layer of noodles, then a layer of sauce (bout 1/4 cup), chicken(about 1/2 cup), onions(1/4 of the mixture), cheese (about 1/3 cup), and repeat the layers. Please note the measurements for the layers are approximate. Layer as evenly as possible.
End with a final layer of noodles covered with sauce. Cover with foil and place lasagna in the preheated oven for 30 minutes.
Remove from oven and remove foil.
Top with remaining cheese and place back into the oven for an additional 10 minutes until the cheese is melted and the lasagna is bubbly.
Remove cooked lasagna and allow it to sit for 10-15 minutes before slicing. Top with cilantro, green onions, and a dollop of sour cream.
Keywords: chicken, enchilada sauce, onion, gluten free, no-cook noodles, make ahead, Mexican,