Chicken Enchilada Lasagna Bundles

 

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

• 1 Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
• 2 In medium bowl, 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.