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Chicken Enchilada Lasagna Bundles

Serves: 6

Print this Recipe

prep: 35 min
bake: 45 min


   12 uncooked lasagna noodles (12 ounces)
   2 cans (10 ounces each) red enchilada sauce
   1 can (4 1/2 ounces) chopped green chilies
   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


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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: 3

From "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.


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