Chicken Enchilada Lasagna

By PatN

This takes a little preparation time but oh- so- good!

Ingredients

• 12 uncooked lasagna noodles (12 oz pkg)
• 2 cans (10 oz each) Old El Paso Enchilada sauce.
• 1 can (4.5 oz) chopped green chiles
• 1 medium tomato, chopped
• 2 c. diced cooked chicken
• 1 c. shredded Monterey Jack cheese with jalapeno peppers (4 oz)
• 8 medium green onions, chopped
• 1 c. sour cream
• 1 c. shredded Cheddar cheese (4oz)
• Additional sour cream if desired
• Shredded lettuce if desired

Details

Servings 6

Preparation

Step 1

1. Heat oven to 350 degrees. Grease rectangular baking dish, 13 x 9 x 2 inches. Cook and drain noodles as directed on pkg.
2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack, onions and 1 c. sour cream.
3. Spread about 1/2 c. sauce mixture in baking dish. Spread about 1 tsp sauce mixture over each noodle; spread evenly with about 1/4 c. chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 c. sauce over rolls. Sprinkle with Cheddar cheese.
4. Cover and bake 40-45 min. or until hot in center. Heat remaining sauce ; spoon over rolls. Top with additional sour cream and lettuce.