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

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Ingredients

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