Make-Ahead Chicken Enchilada Lasagna Rolls
Prep 55 Minutes
Total 10 Hours 25 Minutes
Rolls (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 rolls)
- 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
Recipe Continues Below
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- 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.
- 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 rolls seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
- Place frozen rolls in two labeled 1-gallon freezer bags; label. Freeze up to 3 months.
- To bake 16 lasagna rolls, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove rolls 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.
- Heat oven to 350°F. Divide 1 of the remaining cans of enchilada sauce between baking dishes, pouring over and down sides of rolls. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly.
- 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.
- 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!
- 1 Serving Calories 360 (Calories from Fat 180); Total Fat 20g (Saturated Fat 11g ,Trans Fat 1/2g); Cholesterol 80mg; Sodium 590mg; Potassium 240mg; Total Carbohydrate 23g (Dietary Fiber 1g ,Sugars 2g); Protein 21g
- % Daily Value: Vitamin A 20%; Vitamin C 6%; Calcium 20%; Iron 8%
- Exchanges: 1 Starch; 1/2 Other Carbohydrate; 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