Enchilada Roll-Ups

I love Mexican food, but you probably already know this about me by now. I could live off of it for breakfast, lunch and dinner for the rest of my life and die a happy girl, not even joking.

Luckily, Mexican food happens to be my family’s favorite as well, so this means we have it often.

My mom made these beauties for dinner when we came to visit about a month ago, and let me tell you, the Mexican/Italian mix is wonderful. They are so easy to make and our whole family enjoyed them. They will be joining our dinner rotation for sure :)

**Just realized I posted this recipe and spaced 2 of the filling ingredients. Don’t forget to add the corn and black beans :)**

 

Enchilada Roll-Ups

Enchilada Roll-Ups at chef-in-training.com ... These are so good! A great Mexican/Italian spin that my whole family LOVES! #Mexican #dinner #recipe

By Chef in Training November 26, 2012

  • Yield: 8-10 roll-ups (8-10 Servings)

These are so good! A great Mexican/Italian spin that my whole family LOVES!

Ingredients

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Instructions

  1. Cook pasta as directed but not until fully cooked. You want it cooked enough to be workable, but not fully cooked because it will continue to cook when you bake it.
  2. While pasta is cooking, combine shredded chicken, shredded cheese, salsa, corn, black beans and cumin in a large bowl.
  3. Lay out noodles, one at a time- keeping the rest in the water until ready to use). Smear about 1 Tbsp of cream cheese onto the noodle. Next, spread some of the chicken mixture on top.
  4. Roll up noodle and place in a 9x13 pan. Repeat with remaining noodles.
  5. Pour red enchilada sauce over the top of noodles.
  6. In a medium bowl, combine sour cream and cream of chicken. Spread over the top of enchilada roll-ups. Sprinkle with remaining 1/2 cup of shredded cheese.
  7. Cover with foil and bake at 350 for about 40 minutes or until cheese is melted.

Enjoy!

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Comments

  1. 1

    I love this idea of using lasagna noodles! Very creative & looks yummy.

  2. 2

    Can’t you come cook me dinner tonight? UGGGGGHHHH. This looks so fantastic, but I’m so tired today. Fine, I’ll do it, ;)

  3. 3

    Loving these! My enchilada issues stem from too much goopy sauce. I think these look like the perfect ratio ;)

  4. 4

    Oooh. I love it. I think I have mexican food in my blood. LOVE IT!

  5. 5

    Eek! Totally making this next weekend!! I love the fusion mixes of different cuisines.. totally unexpected and always turns out delish!

  6. 6

    We eat Mexican food multiple times a week at my house, so I’m always looking for new variations…this sounds awesome! Pinned!

  7. 7

    I made this and it was wonderful!!!! Everyone loved it, great recipe! Keep them coming!

  8. 8

    I love mexican food also! =)
    love this, thanks!

  9. 9

    These look so good that I’m pinning them for next week’s menu! Please come share at my link party!

  10. 10

    Mmm this looks so decadently delish

  11. 11

    I am featuring your recipe on my meal plan for this week!

    http://www.shecookscraftsruns.net/2012/12/dinner-menu-for-123-127.html

  12. 12

    Your enchiladas look so delicious! I love Mexican food! I would love it if you would share this on my very first Whisk Away Wednesday Linky Party on December 5th at http://www.kreativecreationz.com. I can’t wait to see you there!

  13. 13

    Made this for my son and his girlfriend with RAVE reviews! Will make it for my husband who I know will love it too.!

  14. 14

    Can of cream of chicken soup??????

  15. 15
    ChelseaO says:

    I made this last week, and it turned out super yummy. My husband and I are still enjoying the left overs : ) The only bad part was, I didn’t realize how messy they would be while making. I had to assign my husband as my third hand, so I didn’t spread the mess around the kitchen, lol.