I have been meaning to post this recipe for some time....it's SO good! Easy too, especially if you use rotisserie chicken from the store. Another plus is you can put it together ahead of time and throw it in the oven when guests arrive.
Our daughter first made this for us, and we liked it so much I have been making it at least once every month. It's easy to freeze and reheat for a quick lunch too.
Chicken Enchilada Lasagna Roll ups
12 lasagna noodles, boiled
2 c. shredded chicken
2 tsp. chili powder
1/2 tsp. cumin
2 cloves garlic, minced
2 1/2 c. Mexican Blend Cheese
2 (10 oz) cans Enchilada sauce
2 Tbsp. sour cream
4 scallions, sliced
1/4 c. sliced black olives (optional)
Mix the chicken,seasonings, garlic, 1 1/2 c. cheese,1/2 c. of the enchilada sauce,2 Tbsp. sour cream and scallion whites and set aside.
Pour 1/4 c. enchilada sauce in the bottom of a greased 9x13 pan.
Spread 1/4 cup chicken mixture onto each lasagna and roll up, and place seam side down in the pan. Pour the remaining enchilada sauce on top.Sprinkle with remaining cheese. Top with olives and bake covered at 425 for 20 minutes, and 10 minutes uncovered. Let stand 10 minutes before serving.