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Mexican Lasagna Rolls

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

Oh but the flavor!  These Mexican Lasagna Rolls is what happens when lasagna meets enchiladas, and they fall in love, and they get married, and they have a baby.

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Mexican Lasagna Rolls

Mexican Lasagna Rolls

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Recipe by:Heidi Boortz
Servings
6
Servings:

Ingredients

Ingredients

Instructions

    Lasagna Rolls
    1. Add chicken to large stockpot. Cover with water. Bring to a boil. Boil 20 minutes or until chicken is done. Drain chicken. Shred chicken with two forks.
    2. Bring a large stockpot of water to a boil. Add noodles. Cook according to package directions. Drain and rinse.
    3. Combine chicken, beans, green onions, taco seasoning, bell peppers, and grated cheese in a medium bowl.
    4. Working with 1 noodle at a time, spread the chicken mixture on the noodle. Roll up. Place in greased 13X9 casserole dish.
    5. Pour Creamy Enchilada Sauce over lasagna rolls. Bake at 350 for 10 minutes.
    Creamy Enchilada Sauce
    1. Heat butter in a small saucepan until melted. Add flour. Whisk until smooth. Add chili powder, cumin, oregano and salt. Stir until well combined. (Mixture will be dry.) Slowly whisk in chicken broth. Bring to a boil. Boil 2 minutes. Add 1 cup sauce to cream cheese in a blender. (reserve remaining sauce for another use. Hint: it freezes!)
    2. Blend until smooth.
    Recipe Notes

    I tried this with brown rice noodles, and the noodles fell apart after cooking and did not hold up to rolling.  If you are gluten free, please consider Mexican Lasagna Casserole as an alternative to this dish.

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