Chicken Enchilada Lasagna Roll Ups
Chicken Enchilada Lasagna Roll Ups are an incredibly delicious dinner to add to your menu! A combination of my favorite chicken enchiladas with lasagna! A filling and tasty meal that the whole family will love.
Servings: 9 Servings
Calories: 435kcal
Ingredients
- 9 lasagna noodles
- 3 cups diced cooked chicken
- 8 ounces cream cheese softened
- 2 teaspoons ground cumin
- 1 teaspoon granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
- 2 cups shredded colby- jack cheese divided use
- 2 10 ounce cans enchilada sauce
- 1/2 cup heavy cream
- 2 green onions sliced
- sour cream and diced tomatoes for serving optional
Instructions
- Preheat oven to 375°.
- Bring a pot of water to a boil, cook lasagna a few at a time about 4- 5 minutes, just until flexible. Drain and place on a parchment paper lined baking sheet.
- Combine diced chicken with cream cheese, cumin, garlic, salt, pepper and chili powder. Mix in 1 cup of cheese.
- Mix enchilada sauce and cream together in a bowl. Pour half into a 9 x 13 baking dish.
- Spread chicken mixture onto lasagna noodles and roll up. Place seam side down into enchilada sauce. Top with remaining sauce and sprinkle with remaining cheese.
- Cover loosely with foil. Bake for 35 minutes.
- Remove foil and cook another 10 minutes.
- Allow to cool 10 minutes before serving.
- Garnish with sliced green onions.
- Serve with chopped tomatoes and sour cream if desired.
Nutrition
Serving: 1g | Calories: 435kcal | Carbohydrates: 23g | Protein: 23g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Cholesterol: 107mg | Sodium: 648mg | Fiber: 2g | Sugar: 3g