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Chicken Enchilada Lasagna Roll-Ups

December 2, 2019 By Dawn 5 Comments

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Chicken Enchilada Lasagna Roll-Ups pure comfort foods for any day of the week. Not your everyday chicken enchiladas, I have added a twist to the everyday chicken enchiladas, but they taste just as great.

Chicken enchilada lasagna roll-up.

I am sure that you will fall in love with these chicken enchiladas lasagna roll-ups as much as I have. We love Mexican food as much as Italian food in our house. This recipe combines our love of these two great foods.

Cold weather calls for hearty comfort foods. You will not be disappointed when you make these roll-ups. You will love how creamy the filling and who wouldn’t love all of that gooey cheese.

Chicken enchilada lasagna roll-up in red enchilada sauce on a white plate.

Ingredients:

  • Cooked chicken –  Ground chicken can be used in its place.
  • Sour Cream
  • Green chiles
  • Diced tomatoes
  • Cumin
  • Garlic powder
  • Onion powder
  • Salt
  • Cheddar cheese – Cotija or Monterey Jack can be used in its place.
  • Mild Red Enchilada Sauce – Medium or hot can be used in its place.

Helpful Tips:

  • Cook the lasagna noodles according to the directions on the box.
  • Cut the chicken into small bite-size pieces or the chicken can be shredded.
  • Preheat the oven before baking the enchilada roll-ups.
  • Roll the roll-ups as tight as you can.
  • Place enchilada sauce on the bottom of the pan before adding the roll-ups.

Baked chicken enchilada lasagna roll-ups in a baking pan

Steps for making these chicken enchilada lasagna roll-ups: 

Step One:

Preheat oven to 350 degrees F.

Chopped chicken in a glass bowl.
Chicken, green chiles, diced tomatoes, and sour cream in glass bowl.
Chicken enchilada filling in a glass bowl.

Step Two:

Cook the lasagna noodles according to the directions on the package. Once the noodles are cooked drain and cool.

Step Three:

Combine the cooked chicken (that has been cut into bite-size pieces), sour cream, green chiles, tomatoes, seasoning, and 1 cup of the cheddar cheese until well blended.

Chicken enchilada filling with cheese in a glass bowl.
Lasagna noodles with chicken enchilada filling on top.

Step Four:

Divide the filling among the cooled lasagna noodles. Roll up the noodles as tightly as you can.

Step Five:

Spread 2 cups of the red enchilada sauce of a 9 by 13-inch baking dish. Add the lasagna rolls on top of the sauces. Pour the remaining 1/2 cup of the red enchilada sauce over top of the roll-ups. Sprinkle with the remaining cheese.

Unbaked chicken enchilada lasagna roll-ups in a baking pan.
Baked chicken enchilada lasagna roll-ups in a baking pan.

Step Six:

Place the enchiladas roll-ups in the oven and bake 30 to 40 minutes or until the cheese is melted and the roll-ups are heated through.

What to serve with chicken enchilada lasagna roll-ups:

  • Refried beans
  • Corn
  • lettuce salad

Chicken enchilada lasagna roll-up on a white plate.

Check out these other easy chicken recipes:

  • Chicken Curry Chili
  • Cold Chicken Pasta Salad
  • Southwestern Chicken Pie

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Chicken enchilada lasagna roll-up.

Chicken Enchiladas Lasagna Roll-Ups

Chicken Enchiladas Lasagna Roll-Ups, not your everyday chicken enchiladas, I have added a twist to the everyday chicken enchiladas.

5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian, Mexican
Keyword: Chicken enchilada lasagna roll-ups, chicken enchilada roll-ups, enchilada roll-ups
Prep Time: 15 minutes
Cook Time: 38 minutes
Servings: 9 Roll-ups
Calories: 343kcal
Author: Dawn

Ingredients

  • 9 uncooked lasagna noodles
  • 3 cups cooked chicken cut into bite-size pieces
  • 4 ounces green chiles drained
  • 1 cup diced tomatoes drained
  • 3/4 cup sour cream
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon salt
  • 8 ounces cheddar cheese divided
  • 2 1/2 cup mild red enchilada sauce divided

Instructions

  • Preheat oven to 350 degrees
  • Cook the lasagna using the directions on the box. When cooked drain and cool.
  • Combine the chicken, green chilies, tomatoes, sour cream, cumin, garlic powder, onion powder, and salt and mix until well combined. Mix in one cup of cheddar cheese
  • Layout the cooled lasagna noodles and divide the chicken mixture between the 9 noodles.
  • Spread the mixture over the noodles and roll up tightly.
  • In the baking pan spread 2 cups of the enchilada red sauce over the bottom of the pan. Place the lasagna rolls in the sauce.
  • Top the rolls with the remaining sauce and cheddar cheese.
  • Bake in the preheated oven for 35 to 40 minutes or until the cheese is melted and the center is heated through.

Notes

  1. You can make the chicken a day before making this recipe.
  2. Cut the chicken into bite-size pieces.
  3. Taste the seasoning as making the filling to make sure it is to your taste. 
 
 
 
 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 343kcal | Carbohydrates: 45.1g | Protein: 20.6g | Fat: 8.6g | Saturated Fat: 2.9g | Cholesterol: 59mg | Sodium: 904mg | Potassium: 169mg | Fiber: 3.2g | Sugar: 3.2g | Calcium: 61mg | Iron: 2mg

 

 

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Comments

  1. David @ Spiced

    December 3, 2019 at 7:39 am

    5 stars
    Mmmm…enchiladas! Laura and I used to have a recipe similar to this that we’d make on regular rotation. For some reason, that’s fallen by the wayside. I totally want to make this recipe sometime during the holiday break now. It’s perfect comfort food!

    Reply
  2. angiesrecipes

    December 3, 2019 at 9:19 am

    Looks like a fantastic weekday meal!

    Reply
  3. John / Kitchen Riffs

    December 3, 2019 at 5:52 pm

    What a neat recipe! VERY creative. Not to mention tasty looking. Love enchiladas, and this is such a fun way to make and serve them. Thanks!

    Reply
  4. Ron

    December 4, 2019 at 4:13 am

    5 stars
    Wow, I’ve never thought of doing such. Brilliant, I think you have made lasagiladas. I’ve used leftover lasagna filling and made burritos, so why not switch it around. Thanks for the idea.

    Reply
  5. Juliana

    December 5, 2019 at 7:00 pm

    Like the idea of using lasagna for the enchiladas…delicious and super easy. Thanks for the recipe Dawn.
    Have a great rest of the week!

    Reply

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Dawn

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My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
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