Chicken Enchilada Lasagna Bundles

"Mexican ingredients rolled in pasta."
 
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photo by Zaney1 photo by Zaney1
photo by Zaney1
Ready In:
1hr 20mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Heat oven to 350 degrees.
  • Grease 13x9 baking dish.
  • Cook noodles as directed on package and drain.
  • Mix enchilada sauce, chilies and tomato.
  • Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
  • Spread about 1/2 cup sauce mixture into baking dish.
  • Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of chicken mixture.
  • Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over bundles. Sprinkle with the Cheddar cheese.
  • Cover and bake 40 to 45 minutes or until hot in center.
  • Heat remaining sauce in saucepan; spoon over bundles. Serve with additional sour cream.

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Reviews

  1. Great change of pace for lasagna noodles! It even turned out great with only a half cup of sour cream. The household "refriger-raiders" ate the rest!!I used a mexican blend cheese instead of the pepperjack. They are a little messy to roll up but they taste great! I also just poured all of the sauce over the top and then baked it.
     
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RECIPE SUBMITTED BY

<p>I'm 82 years young and love living on the Oregon Coast.&nbsp; I enjoy cooking, needlepoint, going agate hunting on the beach, whale watching, movies, and spending time with my 5 children and 6 grandchildren.&nbsp;</p>
 
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