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.