Best Enchilada Lasagna Roll Ups Recipes

MAKE-AHEAD CHICKEN ENCHILADA LASAGNA ROLL-UPS

Steps:

• 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 roll-ups 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 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.
• 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.
• 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.

ENCHILADA LASAGNA ROLL-UPS

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles, stirring occasionally, 1 minute longer than the package directs for al dente. The pasta should be tender enough so that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
• Meanwhile, combine the chicken, jalapenos, chili powder, cumin, garlic, 1 cup cheese, 1/2 cup enchilada sauce, 1 tablespoon sour cream and the scallion whites in a large bowl until well combined.
• Spread 1/4 cup of the enchilada sauce on to the bottom of a 13-by-9-inch baking dish. Lay half the cooked lasagna noodles on a clean work surface and spread a scant 1/4 cup of the chicken mixture over a noodle, covering it entirely. Starting with the short end, roll the noodle up. Transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and chicken mixture. Pour the remaining enchilada sauce over the lasagna rolls, then sprinkle with the remaining 1 cup cheese. Cover with foil and bake until the rolls are heated through and the sauce is bubbly, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Let stand for 5 minutes.
• Stir 2 tablespoons water into the remaining sour cream and drizzle over the top of the noodles. Sprinkle with the scallion greens.