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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 jalape�o 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 350�F. 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.