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