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Chicken Enchilada Lasagna Bundles

Mexican ingredients are bundled in Italian pasta for a fusion of flavor your family will love!

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( 46 Ratings)

46 Ratings

5 Stars 59%

4 Stars 17%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 23 )

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Prep Time 35 min
Total Time 1 hr 20 min
Servings 6

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

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Directions

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.

EXPERT TIPS

Expert Tips

Pass around bowls of salsa and extra sour cream, so your guests can help themselves.

Make the extra sour cream really special by stirring 1 teaspoon lime juice into 1 cup sour cream. Sprinkle with grated lime peel.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 480
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 80mg; 80%;
Sodium: 890mg; 890%;
Total Carbohydrate: 53g; 53%
(Dietary Fiber 4g 4% Sugars 5g 5% ),
Protein: 26g; 26%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 8%;
Calcium: 20%;
Iron: 15%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 23 Reviews View All

Posted 3/14/2013 2:19:31 PM REPORT ABUSE mwash25 said:

Rating:

My family and I love this recipe! I have made it several times and I have even made it for guests and there is never any leftovers!!!

This reply was: Helpful Inspiring

Posted 9/14/2012 1:20:42 PM REPORT ABUSE kmahler1016 said:

Rating:

This was a very good recipe. The only thing that I did differently was that I used Velveeta Pepper Jack cheese...I LOVE anything Velveeta!!! This was a great recipe that was easy to make!

This reply was: Helpful Inspiring

Posted 5/21/2011 5:05:42 PM REPORT ABUSE Desert-Lady said:

Rating:

In Step 2. I would have appreciated a clarification like, "in a separate bowl mix. . . " probably would have made more sense. Oh well next time I know :/

This reply was: Helpful Inspiring