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Make-Ahead Chicken Enchilada Lasagna Roll-Ups

  • Prep 55 min
  • Total 10 hr 25 min
  • Servings 16

Get your Mexican-Italian fusion fix with these make-ahead, family-friendly lasagna rolls. MORE + LESS -

Ingredients

Roll-Ups (to make ahead and freeze)

16
uncooked lasagna noodles
1
package (8 oz) cream cheese, softened
2
cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)
3/4
cup chopped green onions (about 1 bunch)
1
can (10 oz) Old El Paso™ enchilada sauce
1
can (4.5 oz) Old El Paso™ chopped green chiles
4
cups diced cooked chicken

Sauce and Cheese (for baking roll-ups)

2
cans (10 oz each) Old El Paso™ enchilada sauce
2
cups shredded sharp Cheddar cheese (8 oz)
2
cups chopped tomato
1
cup sour cream
Chopped fresh cilantro, if desired
Sliced olives, if desired

Steps

Hide Images
  • 1
    In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • 2
    In large bowl, beat cream cheese, shredded Monterey Jack cheese and green onions with electric mixer on medium speed 1 to 2 minutes or until blended. Add 1 can enchilada sauce and green chiles on low speed. Stir in chicken.
  • 3
    Spread heaping 1/3 cup chicken mixture along center of each cooked lasagna noodle, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • 4
    Place frozen rolls in two labeled 1-gallon freezer bags; label. Freeze up to 3 months.
  • 5
    To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • 6
    Heat oven to 350°F. Divide 1 of the remaining cans of enchilada sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly.
  • 7
    Meanwhile, in 1 1/2-quart saucepan, heat remaining can of enchilada sauce over medium-low heat until hot. Remove foil; sprinkle each dish with 1 cup sharp Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Spoon remaining sauce over rolls. Top with tomato, sour cream, cilantro and olives.

Expert Tips

  • Can’t take the heat? Swap in regular Monterey Jack for the version with peppers.
  • This dish is a great way to use up leftover rotisserie chicken or cooked turkey as well.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
11g
54%
Trans Fat
1/2g
Cholesterol
80mg
27%
Sodium
590mg
24%
Potassium
240mg
7%
Total Carbohydrate
23g
8%
Dietary Fiber
1g
6%
Sugars
2g
Protein
21g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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