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Chicken Enchilada Lasagna Bundles




Source of Recipe


Betty Crocker


List of Ingredients




12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) Old El Paso® enchilada sauce
1 can (4.5 ounces) Old El Paso® chopped green chiles
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
8 medium green onions, chopped (1/2 cup)
1 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
Additional sour cream, if desired
Shredded lettuce, if desired


Recipe



1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.
4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.