Make-Ahead Chicken Enchilada Lasagna Rolls

Taco night? Pasta night? Hear us out: why not both? Get your Mexican-Italian fusion fix with these make-ahead, family-friendly lasagna rolls. Just defrost your prepared rolls and pop them in the oven whenever you're craving a comforting, homemade meal that's bursting with flavor.
Prep 55 Minutes
Total Time 10 Hours 25 Minutes
Servings 16

Ingredient List

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™ Mild Red Enchilada Sauce
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 4 cups diced cooked chicken

Sauce and Cheese (for baking rolls)

  • 2 cans (10 oz) Old El Paso™ Mild Red 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


  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 rolls 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 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.
  6. 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.
  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!


  • 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

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