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!

Crock Pot Lasagna

Last night for dinner, I made crock pot lasagna. I’ve never tried it, but I thought, surely it won’t make as much as regular lasagna (since there’s so few of us here) and it’ll be easier. I was right! Here’s the lowdown on the recipe:

2 lbs cooked ground hamburger meat (you could also use turkey)
1/2  onion chopped
2 jars marinara sauce (I mixed sauces, used 1 jar plain marinara, and 1 jar spicy sausage sauce)
1/2 box lasagna noodles (uncooked)
1 (2 lb) tub ricotta cheese
3 cups mozzarella cheese
1 egg (beaten)
1/2 teaspoon salt

Add a little olive oil to a skillet and cook onions until caramelized. Add hamburger meat to onions (you can add some seasonings here if you’d like. I threw in some salt, Italian seasoning, and pepper) until browned, then add marinara sauce. Simmer while making mixture below. Combine ricotta cheese, salt, 1 cup mozzarella cheese, and egg. Spray crock pot with cooking spray (or not, I didn’t) Start layering in the crock pot. Add a layer of meat (doesn’t need to be thick) Then add a layer of uncooked noodles, then a layer of the cheese mixture. You will then repeat those layers one more time. Finish with the rest of the meat sauce and 1-2 cups mozzarella cheese. Cook on low for 3 hours, because if you cook any higher, the noodles will be all burny like. And then, that’s it! Scoop some up with whatever (I used like a small ladle, you can use your best judgment) and that’s that.

I really liked this. I would probably cook it for a little less time, though, when I cook it again. But otherwise, enjoy!