Chicken Enchilada Lasagna Bundles Recipes

CHICKEN ENCHILASAGNA

Steps:

• Preheat the oven to 375 degrees F.
• Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. Sprinkle the chicken breasts with half the spice mix. Add the chicken to the skillet and cook, flipping once, until done in the middle, about 9 minutes total. Set aside to cool, then shred.
• In a large bowl, mix together the ricotta, Monterey Jack, parsley and the rest of the spice mix.
• In a lasagna pan, pour in a little of both enchilada sauces. Add a layer of 4 noodles, spoon on half the ricotta mixture, sprinkle on half the chicken and pour on a little more of both enchilada sauces. Add another layer of 4 noodles and repeat, ending with a layer of 3 lasagna noodles, the rest of the sauce and the Cheddar on top.
• Bake until bubbly, about 30 minutes.

CHICKEN ENCHILADA LASAGNA BUNDLES

Steps:

• 1. Heat oven to 350°. Grease rectangular baking dish, 13 x 9 x 2 inches. Cook and drain noodles as directed on package.2. Mix enchilada sauce, chiles and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.3. Spread about 1/2 cup sauce mixture in baking dish. Spread about 1 teaspoon sauce mixture over each noodle spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle place seam side down on sauce in dish. Spoon about 1 cup mixture over rolls. Sprinkle with Cheddar cheese.4. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce mixture in 1 1/2-quart saucepan spoon over rolls. Top with sour cream and lettuce.wing it!Pass around bowls of salsa and extra sour cream, so your guests can help themselves. For an extra-special touch, stir 1 teaspoon lime juice into 1 cup sour cream and sprinkle with grated lime peel.1 SERVING: Calories 505 (Calories from Fat 215) Fat 24g (Saturated 13g) Cholesterol 100mg Sodium 1160mg Carbohydrate 42g (Dietary Fiber 4g) Protein 31g * % DAILY VALUE: Vitamin A 36% Vitamin C 18% Calcium 34% Iron 22% * DIET EXCHANGES: 3 Starch, 3 Medium-Fat Meat, 1 Fat * CARBOHYDRATE CHOICES: 3From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHICKEN ENCHILADA LASAGNA

Steps:

• Preheat oven to 350. Grease a 9x13 inch baking dish. Combine enchilada sauce and sour cream in a medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
• Spread approximately 1/2 cup enchilada sauce mixture on the bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 cup chicken and 2 cup cheese sauce. Repeat layers, then top with remaining tortillas, enchilada sauce mixture and chhese sauce. Cover with foil.
• Bake for 40 minutes. Uncover;let cool for at least 10 minutes before serving.

CHICKEN ENCHILADA LASAGNA BUNDLES

Steps:

• Heat oven to 350 degrees.
• Grease 13x9 baking dish.
• Cook noodles as directed on package and drain.
• Mix enchilada sauce, chilies and tomato.
• Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
• Spread about 1/2 cup sauce mixture into baking dish.
• Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of chicken mixture.
• Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over bundles. Sprinkle with the Cheddar cheese.
• Cover and bake 40 to 45 minutes or until hot in center.
• Heat remaining sauce in saucepan; spoon over bundles. Serve with additional sour cream.

ENCHILADA LASAGNA

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in 1 can of enchilada sauce, the cumin and salt; set aside. In small bowl, mix egg, cottage cheese and chiles; set aside.
• Using remaining can of enchilada sauce, ladle 1/3 cup of the sauce into baking dish. Top with 4 noodles, half of the beef mixture (about 1 3/4 cups), half of the cottage cheese mixture (about 1 cup) and 1 cup of the shredded cheese. Repeat layers. Top with remaining 4 noodles. Pour remaining enchilada sauce over noodles. Spoon tomatoes over sauce.
• Cover; bake 45 minutes. Uncover; sprinkle with remaining 2 cups shredded cheese. Bake 10 to 15 minutes longer or until edges are bubbly. Let stand 10 minutes before cutting.