1box100% whole wheat lasagna noodlesBroken into pieces
Creamy Enchilada Sauce
2Tbspunsalted butter
2Tbsp100% whole wheat flour
4TbspChili Powder
1/2tspcumin
1/2tsporegano
1/2tspsalt
2cupsChicken brothno sugar listed in ingredients, see notes
8ozcream cheesesoftened
Instructions
Lasagna
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.
Preheat oven to 350.
Bring a large stockpot of water to a boil. Add broken noodles. Cook according to package directions, reducing time by 2 minutes. Drain and rinse.
Combine chicken, beans, green onions, taco seasoning, bell peppers, and grated cheese in a medium bowl. Add cooked lasagna pieces and creamy enchilada sauce. Stir well.
Bake at 350 for 10 minutes.
Creamy Enchilada Sauce
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!)
Blend until smooth.
Notes
If you're looking for a more elegant presentation, please consider Mexican Lasagna Rolls.