Everything you love about Chicken Enchiladas rolled up in yummy lasagna rolls!
I am a big fan of lasagna rolls. Not only are they perfectly portioned with a a tasty filling, but they are easy to make too. I have shared several of my favorites including Pesto Lasagna Rolls, Pepperoni Pizza Lasagna Rolls and Chicken Caesar Lasagna Rolls which are a few of my family favorites. Sometimes I even double the recipe and make a dish to freeze too.
The last two weeks we have been renovating our home. We are only half way done and still have a few more weeks to go. We have been staying at our camp while the house is being remodeled. Every time I go back home to see the progress it’s exciting to see the changes. Almost every room in the home is being renovated in some way. Some rooms are just getting a fresh coat of paint, others are getting completely gutted. Even our outside is getting a facelift. If you have every been through a remodel before you know it can be a bit challenging, especially with kids. Thankfully we have another place to stay which the kids love so it’s making it easier.
Even though I haven’t been able to cook at home for a few weeks I still have had the chance to whip up easy family-friendly meals like these Chicken Enchilada Lasagna Rolls in my kitchen at our camp. These lasagna rolls are filled with shredded chicken tossed in enchilada sauce and loaded with lots of Mexican cheese. They are topped with more enchilada sauce, cheese. Before serving I like to sprinkle it with Queso Fresco and fresh cilantro. These have become a family favorite. They are simple, full of flavor and perfect for any night of the week.
More Mother Thyme Enchilada favorites
Chicken Enchilada Lasagna Rolls
- 4 cups cooked shredded boneless skinless chicken breast
- 2 10 ounce cans enchilada sauce
- 8 cooked lasagna noodles
- 2 ¼ cup shredded Mexican cheese blend
- 1/4 cup crumbled Queso Fresco
- 2 tablespoons freshly chopped cilantro
Preheat oven to 350 degrees.
In a large bowl stir shredded chicken and 1 can of enchilada sauce until combined.
Spread ½ cup of enchilada sauce on the bottom of baking dish.
Spread ½ cup of chicken mixture on top of each lasagna noodle. Top each with ¼ cup of cheese.
Roll noodles up and place seam side down on baking sheet.
Pour remaining enchilada sauce on top of lasagna rolls.
Sprinkle top with ¼ cup of cheese and baking for about 20 minutes.
Sprinkle with Queso Fresco and cilantro before serving.