Make-Ahead Chicken Enchilada Lasagna Roll-Ups
Get your Mexican-Italian fusion fix with these make-ahead, family-friendly lasagna rolls.
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.
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 jalapeÃ±o peppers
- 3/4 cup chopped green onions (about 1 bunch)
- 1 (10 ounce) can Old El Pasoâ„¢ enchilada sauce
- 1 (4.5 ounce) can Old El Pasoâ„¢ chopped green chiles
- 4 cups diced cooked chicken
Sauce and Cheese (for baking roll-ups)
- 2 (10 ounce) cans Old El Pasoâ„¢ enchilada sauce
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 2 cups chopped tomato
- 1 cup sour cream
- Chopped fresh cilantro, if desired
- Sliced olives, if desired
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- 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.
- Add 1 can enchilada sauce and green chiles on low speed.
- Stir in 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 15 x 10 x 1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil.
- Freeze for 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 13 x 9-inch (3-quart) glass baking dishes with cooking spray.
- 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.
- Heat oven to 350 degrees F.
- Divide 1 of the remaining cans of enchilada sauce between baking dishes, pouring over and down sides of roll-ups.
- Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly.
- Meanwhile, in 1 1/2-quart saucepan, heat remaining can of enchilada sauce over medium-low heat until hot.
- Remove foil; sprinkle each dish with 1 cup sharp Cheddar cheese.
- Bake 3 to 5 minutes longer or until cheese is melted.
- Let stand 5 minutes before serving.
- Spoon remaining sauce over rolls. Top with tomato, sour cream, cilantro and olives.
Prep: 55 min | Total: 10 hr 25 min | Servings: 16
Nutrition Information: Serving Size: 1 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.
Recipe and photo used with permission from: