Chicken Enchilada Lasagna Rolls
Everything you love about Chicken Enchiladas rolled up in yummy lasagna rolls!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
- 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
Instructions
- 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.