Best Chicken Enchilada Lasagna Bundles Recipes

CHICKEN ENCHILADA LASAGNA BUNDLES

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.

CHICKEN ENCHILADA LASAGNA BUNDLES

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.

CHICKEN ENCHILADA LASAGNA BUNDLES

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.

CHICKEN ENCHILADA LASAGNA BUNDLES

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.