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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
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.