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Chicken Enchilada Lasagna Roll-Ups
Chicken enchilada lasagna roll-ups combine the bold flavors of Mexican cuisine with the comforting format of stuffed pasta. Tender lasagna noodles are filled with a creamy mixture of diced chicken, pepper Jack cheese, and green chiles. The rolls are baked in a rich enchilada sauce until hot and bubbly, then topped with melted Cheddar. This dish is perfect for a hearty weeknight dinner and freezes beautifully for meal prep.
Ingredients
- 16 uncooked lasagna noodles
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded pepper Jack cheese (8 oz)
- ¾ cup chopped green onions
- 1 can (10 oz) enchilada sauce
- 1 can (4.5 oz) chopped green chiles
- 4 cups diced cooked chicken
- 2 cans (10 oz each) enchilada sauce
- 2 cups shredded sharp Cheddar cheese (8 oz)
- 2 cups chopped tomatoes
- 1 cup sour cream
- 1 Line 15x10x1-inch pan with foil. Cook and drain noodles as directed on package. Rinse with hot water; drain well.
Instructions
- 1Beat the softened cream cheese, pepper Jack cheese, and chopped green onions in a large bowl using an electric mixer on medium speed for 1 to 2 minutes until smooth.
- 2Mix in one can of the enchilada sauce and the chopped green chiles on low speed. Fold the diced cooked chicken into the cheese mixture until evenly distributed.
- 3Spoon a heaping third of a cup of the chicken filling down the center of each cooked lasagna noodle, leaving a one-inch border at one end. Roll the pasta tightly toward the empty edge.
- 4Arrange the rolled noodles seam-side down in a foil-lined pan and cover loosely with foil. Place in the freezer for about 30 minutes to firm up. If making ahead, wrap tightly and freeze for up to three months, thawing in the refrigerator for 8 to 24 hours before baking.
- 5Preheat the oven to 350°F. Coat two 13x9-inch glass baking dishes with cooking spray and arrange eight pasta rolls in each dish.
- 6Pour one can of enchilada sauce evenly over the rolls in both baking dishes, making sure the sauce coats the sides of the pasta.
- 7Cover the dishes tightly and bake for 40 to 50 minutes until the sauce is bubbling. Remove the cover, sprinkle one cup of Cheddar cheese over each dish, and bake for another 3 to 5 minutes until the cheese melts. Let the dish rest for 5 minutes before serving.
- 8Warm the final can of enchilada sauce in a small saucepan over medium-low heat. Spoon the hot sauce over the baked portions and garnish with the chopped tomatoes and sour cream.
- 9Serve the warm roll-ups immediately, offering any of your favorite extra taco toppings on the side for guests to customize their plates.