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Make-Ahead Chicken Enchilada Lasagna Roll Ups

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Preheat Oven To 350

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Ingredients

  • Roll-Ups(to make ahead and freeze)
  • ~ 16 Uncooked Lasagna Noodles
  • ~ 1 8 Ounce Package Cream Cheese
  • ~ 2 Cups Shredded Monterrey Jack Cheese w/Jalapeno Peppers
  • ~ 3/4 Cup Chopped Green Onions (about 1 Bunch)
  • ~ 1 Can (10 ounces) Enchilada Sauce
  • ~ 4.5 ounce Can Chopped Green Chilies
  • ~ 4 Cups Diced Cooked Chicken
  • Sauce and Cheese(for baking)
  • ~ 2 10 Ounce Cans Enchilada Sauce
  • ~ 2 Cups Shredded Cheddar Cheese
  • ~ 2 Cups Chopped Tomato
  • ~ 1 Cup Sour Cream
  • ~ Chopped Cilantro
  • ~ Sliced Olives

Details

Servings 16
Preparation time 55mins
Cooking time 325mins

Preparation

Step 1

* Cook Lasagna noodles as directed on package. Drain; rinse with hot water, drain well.
* In a large bowl beat the cream cheese, shredded cheese, and green onions the the electric mixer on medium speed 1 to 2 minutes or until blended.
* Add 1 can enchilada sauce and green chilies
* Stir in the chicken
* Spread heaping 1/3 cup chicken mixture along center of each cooked lasagna noodle, to within 1 inch of one short end.
* Roll up firmly toward unfilled end
* Line 15x10x1-inch pan with foil
* Place roll-ups seam side down in pan: cover loosely with foil
* Freeze about 30 minutes or until firm
* Place frozen rolls in two labeled 1 gallon freezer bags: label Freeze up to 3 months
* To bake 16 lasagna roll-ups, spray two 13x9-inch (3 quart) glass baking dishes with cooking spray,
* Remove roll-ups from freezer bags; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24
* Heat oven to 350
* Divide 1 of the remaining cans of enchilada sauce baking dishes, pouring over and down sides of the roll-ups
* Cover tightly with foil: bake 40-50 minutes until hot and bubbly
* Meanwhile, in 1 1/2 quart saucepan heat remaining can of enchilada sauce over medium heat until hot
* Remove foil: sprinkle each dish with 1 cup cheddar cheese bake 3-5 minutes longer or until cheese is melted
* Spoon remaining sauce over rolls
* Top with tomato, sour cream cilantro, and olives

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