Make-Ahead Chicken Enchilada Lasagna Roll Ups

Preheat Oven To 350
Make-Ahead Chicken Enchilada Lasagna Roll Ups
Make-Ahead Chicken Enchilada Lasagna Roll Ups

PREP TIME

55

minutes

TOTAL TIME

325

minutes

SERVINGS

16

servings

PREP TIME

55

minutes

TOTAL TIME

325

minutes

SERVINGS

16

servings

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

Directions

* 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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