Best Chicken Enchilada Lasagna Bundles Recipes

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CHICKEN ENCHILADA LASAGNA BUNDLES



Chicken Enchilada Lasagna Bundles image

Make and share this Chicken Enchilada Lasagna Bundles recipe from Food.com.

Provided by Neta7853

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

12 uncooked lasagna noodles
2 (10 ounce) cans enchilada sauce
4 1/2 ounces chopped green chilies
1 medium tomatoes, chopped
2 cups diced cooked chicken
1 cup shredded monterey jack pepper cheese
1/2 cup chopped green onion
1 cup sour cream
1 cup shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 521.6, Fat 25.2, SaturatedFat 13.6, Cholesterol 88.4, Sodium 906, Carbohydrate 43.9, Fiber 2.9, Sugar 3.9, Protein 29.2

CHICKEN ENCHILADA LASAGNA BUNDLES



Chicken Enchilada Lasagna Bundles image

Mexican ingredients are bundled in Italian pasta for a fusion of flavor your family will love!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) Old El Paso™ enchilada sauce
1 can (4.5 ounces) Old El Paso™ chopped green chiles
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
8 medium green onions, chopped (1/2 cup)
1 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
Additional sour cream, if desired
Shredded lettuce, if desired

Steps:

  • Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
  • In medium bowl, mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
  • Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.
  • Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.

Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 0 g

CHICKEN ENCHILADA LASAGNA BUNDLES



Chicken Enchilada Lasagna Bundles image

Number Of Ingredients 11

12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) red enchilada sauce
1 can (4 1/2 ounces) chopped green chili
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken
1 cup shredded Monterey Jack cheese with jalapeno chiles (4 ounces)
8 , medium green onions, , chopped (1/2 cup)
1 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
sour cream, if desired
shredded lettuce, if desired

Steps:

  • 1. Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Cook and drain noodles as directed on package.2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle place seam side down on sauce in dish. Spoon about 1 cup mixture over rolls. Sprinkle with Cheddar cheese.4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce mixture in 1 1/2-quart saucepan spoon over rolls. Top with sour cream and lettuce.wing it!Pass around bowls of salsa and extra sour cream, so your guests can help themselves. For an extra-special touch, stir 1 teaspoon lime juice into 1 cup sour cream and sprinkle with grated lime peel.1 SERVING: Calories 505 (Calories from Fat 215) Fat 24g (Saturated 13g) Cholesterol 100mg Sodium 1160mg Carbohydrate 42g (Dietary Fiber 4g) Protein 31g * % DAILY VALUE: Vitamin A 36% Vitamin C 18% Calcium 34% Iron 22% * DIET EXCHANGES: 3 Starch, 3 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

CHICKEN ENCHILADA LASAGNA BUNDLES



Chicken Enchilada Lasagna Bundles image

Mexican ingredients are bundled in Italian pasta for a fusion of flavor your family will love!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 11

12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) Old El Paso™ enchilada sauce
1 can (4.5 ounces) Old El Paso™ chopped green chiles
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken
1 cup shredded Monterey Jack cheese with jalapeño peppers (4 ounces)
8 medium green onions, chopped (1/2 cup)
1 cup sour cream
1 cup shredded Cheddar cheese (4 ounces)
Additional sour cream, if desired
Shredded lettuce, if desired

Steps:

  • Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
  • In medium bowl, mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
  • Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.
  • Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce.

Nutrition Facts : Calories 480, Carbohydrate 53 g, Cholesterol 80 mg, Fat 2, Fiber 4 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 0 g

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