Chicken Enchilada Lasagna Roll-Ups

All right, here’s a delicious dinner that’s sure to make everyone happy. Let’s dive in.

16 uncooked lasagna noodles
1 package (8 oz) cream cheese, softened
2 cups shredded Monterey Jack cheese
3/4 cup chopped green onions (about 1 bunch)
1 can (10 oz) enchilada sauce
1 can (4.5 oz) chopped green chiles
4 cups diced shredded chicken

Sauce and Cheese (for baking roll-ups)
1 can (10 oz each) enchilada sauce
2 cups shredded sharp Cheddar cheese

All right, to start off, cook lasagna noodles as directed on package. Drain well. Preheat oven to 350. In large bowl, beat cream cheese, shredded Monterey Jack cheese and green onions with electric mixer until blended. Add 1 can enchilada sauce and green chiles on low speed. Stir in chicken.Spread heaping 1/3 cup chicken mixture along center of each cooked lasagna noodle, to within 1 inch of one short end. Roll up firmly toward unfilled end. Place lasagna roll, seam-side down in a 9x13 baking dish (already sprayed with a non-stick cooking spray) The tricky part here is that this recipe makes 16 rolls, but I can only fit 12 in a dish. So either save the rest of the chicken mixture for later, or bake the 4 in a separate pan, or freeze them, I hear these freeze really well. Divide 1 of the remaining cans of enchilada sauce between baking dishes, pouring over and down sides of roll-ups.

Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. I baked for 40 minutes, removed the foil, spread it with the cheddar cheese, and then baked for 5 minutes more, to melt those.

These, by the way, are deliciously delicious. Honestly, so good. Recommended!