Make-Ahead Chicken Enchilada Lasagna Roll-Ups

Get your Mexican-Italian fusion fix with these make-ahead, family-friendly lasagna rolls.

Prep: 55 min | Total: 10 hr 25 min | Yield: 16 servings

Ingredients

Roll-Ups (to make ahead and freeze)

• 16 uncooked lasagna noodles
• 1 (8 ounce) package cream cheese, softened
• 2 cups (8 ounces) shredded Monterey Jack cheese with jalapeno peppers
• 3/4 cup chopped green onions (about 1 bunch)
• 1 (10 ounce) can Old El Paso enchilada sauce
• 1 (4.5 ounce) can Old El Paso chopped green chiles
• 4 cups diced cooked chicken

Sauce and Cheese (for baking roll-ups)

• 2 (10 ounce) cans Old El Paso enchilada sauce
• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 2 cups chopped tomato
• 1 cup sour cream
• Chopped fresh cilantro, if desired
• Sliced olives, if desired

Instructions

1. In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
2. In large bowl, beat cream cheese, shredded Monterey Jack cheese and green onions with electric mixer on medium speed 1 to 2 minutes or until blended.
3. Add 1 can enchilada sauce and green chiles on low speed.
4. Stir in chicken.
5. 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.
6. Line 15 x 10 x 1 inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil.
7. Freeze for about 30 minutes or until firm.
8. Place frozen rolls in two labeled 1-gallon freezer bags; label. Freeze up to 3 months.
9. To bake 16 lasagna roll-ups, spray two 13 x 9 inch (3 quart) glass baking dishes with cooking spray.
10. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator for at least 8 hours but no longer than 24 hours.
11. Heat oven to 350 degrees F.
12. Divide 1 of the remaining cans of enchilada sauce between baking dishes, pouring over and down sides of roll-ups.
13. Cover tightly with foil; bake for 40 to 50 minutes or until hot and bubbly.
14. Meanwhile, in 1 1/2 quart saucepan, heat remaining can of enchilada sauce over medium-low heat until hot.
15. Remove foil; sprinkle each dish with 1 cup sharp Cheddar cheese.
16. Bake 3 to 5 minutes longer or until cheese is melted.
17. Let stand 5 minutes before serving.
18. Spoon remaining sauce over rolls. Top with tomato, sour cream, cilantro and olives.

Notes

Can't take the heat? Swap regular Monterey Jack for the version with peppers.

This dish is a great way to use up leftover rotisserie chicken or cooked turkey as well.

Nutrition

Per serving: Calories 360 Calories from Fat 180 Total Fat 20g Saturated Fat 11g Trans Fat 1/2g Cholesterol 80mg Sodium 590mg Total Carbohydrate 23g Dietary Fiber 1g Sugars 2g Protein 21g

% Daily Value*: Vitamin A 20% Vitamin C 6% Calcium 20% Iron 8%

Exchanges: 1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat

Carbohydrate Choice 1 1/2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker