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.
Bring a large stockpot of water to a boil. Add noodles. Cook according to package directions. Drain and rinse.
Combine chicken, beans, green onions, taco seasoning, bell peppers, and grated cheese in a medium bowl.
Working with 1 noodle at a time, spread the chicken mixture on the noodle. Roll up. Place in greased 13X9 casserole dish.
Pour Creamy Enchilada Sauce over lasagna rolls. Bake at 350 for 10 minutes.