Make-Ahead Chicken Enchilada Lasagna Roll-Ups

Make-Ahead Chicken Enchilada Lasagna Roll-Ups

Get your Mexican-Italian fusion fix with these make-ahead, family-friendly lasagna rolls.
  • 55 Minutes Prep Time
  • Servings
  • 13 Ingredients

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

Instructions

Step 1 In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.

Step 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.

Step 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.

Step 4 Place frozen rolls in two labeled 1-gallon freezer bags; label. Freeze up to 3 months.

Step 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.

Step 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.

Step 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.

Nutrition

Calories360(Calories from Fat180),Total Fat20g(Saturated Fat11g,Trans Fat1/2g),Cholesterol80mgSodium590mgTotal Carbohydrate23g(Dietary Fiber1g Sugars2g),Protein21g;% Daily Value*:Vitamin A20%;Vitamin C6%;Calcium20%;Iron8%; 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 Choices:1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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.