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Chicken Enchilada Lasagna Roll-Ups
Crispy on the edges and impossibly cheesy in the center, these roll-ups merge the bold spices of enchiladas with the comforting layers of stuffed pasta. You'll fill tender lasagna noodles with a creamy blend of diced chicken, pepper Jack, and green chiles, then bake them in a rich red sauce until bubbling. It's a clever twist on two classic comfort foods that guarantees clean plates. Plus, you can easily assemble the whole batch ahead of time for a stress-free dinner.
Equipment
- Oven
- Baking sheet
- Hand Mixer
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
- 1Preheat the oven to 350°F. Coat two 13x9-inch glass baking dishes with cooking spray.
- 2Beat 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.
- 3Mix in one 10-ounce 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.
- 4Spoon a heaping 1/3 cup of the chicken filling down the center of each cooked lasagna noodle, leaving a 1-inch border at one end. Roll the pasta tightly toward the empty edge. Arrange eight rolled noodles seam-side down in each prepared baking dish.
- 5Pour one 10-ounce can of enchilada sauce evenly over the rolls in the baking dishes, making sure the sauce coats the sides of the pasta. This prevents the exposed noodle edges from drying out and burning in the oven.
- 6Cover the dishes tightly with foil and bake for 40 to 50 minutes until the sauce is bubbling. Remove the foil, sprinkle 1 cup of Cheddar cheese over each dish, and bake for another 3 to 5 minutes until the cheese melts.
- 7Let the casseroles rest for 5 minutes. The filling needs a moment to set up so the rolls don't fall apart when you move them.
- 8Meanwhile, warm the final can of enchilada sauce in a small saucepan over medium-low heat. Spoon the hot sauce over the baked portions and top with chopped tomatoes and sour cream.
Notes
- Prep: Cook and drain the lasagna noodles according to package directions before assembling. Rinse them with hot water and drain well so they don't stick together.
- Make ahead: Assemble the roll-ups, place them in a foil-lined pan, and freeze for 30 minutes until firm. Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator for 8 to 24 hours before baking.
- Toppings: Customize your plates with guacamole, sliced jalapeños, black olives, or fresh cilantro.