Enchilada Roll-Ups
Cuisine: Mexican
These are so good! A great Mexican/Italian spin that my whole family LOVES!
  • 8-10 lasagna noodles
  • 1½ cups cooked and shredded chicken
  • 1½ cups shredded cheese
  • 2 cups Your favorite Salsa
  • 1 cup corn, frozen works great
  • 1 cup drained black beans
  • 1 Tbsp. cumin
  • 8-10 oz. cream cheese, softened
  • ¾ cup red enchilada sauce
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • ½ cup shredded cheese
  • . . olives, cilantro or any desired toppings
  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 ½ cup of shredded cheese.
  7. Cover with foil and bake at 350 for about 40 minutes or until cheese is melted.
Recipe by Chef in Training at https://www.chef-in-training.com/enchilada-roll-ups/