Hearty and satisfying, Baked Enchilada Lasagna Roll Ups are the perfect blend of two family favorites! A delicious oven bake of cooked lasagna noodles, creamy chicken filling, enchilada sauce covered by a layer of melty Mexican blend cheese.
Baked dinners are a favorite in our house. They are usually pretty filling, there’s plenty for everyone, and the leftovers are great the next day.
Two of our favorites are our Weeknight Lasagna with Meat Sauce and our Baked Chicken Enchiladas so it would make sense that we would love this combination of the two. A flavorful creamy chicken enchilada filling is wrapped in tender lasagna noodles, covered in sauce and cheese, and baked. The best of both worlds!
What you’ll need to make Baked Enchilada Lasagna Roll Ups
- lasagna noodles
- rotisserie chicken
- pickled jalapenos
- chili powder
- cumin
- garlic cloves
- Kosher salt
- shredded Mexican blend cheese
- enchilada sauce
- sour cream
- green onions
How to make Baked Enchilada Lasagna Roll Ups
Baked Enchilada Lasagna Roll Ups are a hearty bake of tender lasagna noodles topped with a creamy, flavorful chicken enchilada filling, rolled up, then covered with sauce and a layer of shredded cheese. Simple to make and so good!
Preheat the oven to 425 degrees F.
Bring a large pot of generously salted water to a boil over high heat. Add the lasagna noodles and cook to al dente per package directions. Drain well and rest in cold water until ready to use.
Meanwhile, in a large bowl, combine the chicken, jalapenos, chili powder, cumin, garlic, kosher salt, 1 cup shredded cheese, 1 cup enchilada sauce, 1/2 cup sour cream and the white parts of the green onions
Stir until well combined.
Spread 1/2 cup of the enchilada sauce on to the bottom of a 9×13 baking dish.
Lay three of the cooked lasagna noodles on a clean work surface and blot mostly dry with paper towels. Spread about 1/3 cup of filling evenly out on each noodle and starting with the short end, roll the noodle up.
Place each rolled noodle seam side down in the 9×13 baking dish. Repeat with all remaining noodles and filling, making three rows of three noodles each. For best results, the lasagna rolls should be touching.
Pour the remaining cup of enchilada sauce over the lasagna rolls.
Sprinkle with the remaining 1 1/2 cups of cheese and remaining sliced green onions.
Cover with foil and bake at 425 degrees F until the rolls are heated through and the sauce is bubbly, about 25 minutes.
Remove the foil and bake an additional 10 minutes until the cheese has browned on top.
Remove from oven and let stand for 5 minutes. Meanwhile, stir 2 tablespoons of water into 1/4 cup of sour cream and and drizzle over the top of the noodles. Serve immediately. Enjoy!
Other Easy Weeknight Recipes You might like
Firecracker Shrimp & Rice Skillet – a great balance of sweet and spicy and ready in less than 30 minutes.
Creamy Chicken Linguine with Brie – chicken and creamy pasta with hints of fennel and lemon.
Easy Instant Pot Mongolian Beef – This is a delicious take on traditional Mongolian Beef that takes a fraction of the time and has delicious results!
Simple Weeknight Meatloaf – Simple and easy comfort food that is a throwback to childhood and a piece of cake to throw together on a weeknight. You can make it the night before and just pop it in the oven too!
Spaghetti Pie – With Italian sausage and spinach hidden inside this is an unexpectedly good (and super easy!) weeknight creation that the entire family will love.
Baked Enchilada Lasagna Roll Ups
Ingredients
- 9 lasagna noodles
- 2 cups rotisserie chicken skin and bones removed
- 1/4 cup sliced pickled jalapenos chopped
- 1 tbsp chili powder
- 1 tsp cumin
- 2-3 cloves garlic chopped
- 1/2 tsp Kosher salt
- 2 1/2 cups shredded Mexican blend cheese divided
- 2 cans enchilada sauce 10 oz, divided
- 3/4 cup sour cream divided
- 3-4 green onions sliced, white and green parts separated
Instructions
- Preheat the oven to 425 degrees F.
- Bring a large pot of generously salted water to a boil over high heat. Add the lasagna noodles and cook to al dente per package directions. Drain well and rest in cold water until ready to use.
- Meanwhile, in a large bowl, combine the chicken, jalapenos, chili powder, cumin, garlic, kosher salt, 1 cup shredded cheese, 1 cup enchilada sauce, 1/2 cup sour cream and the white parts of the green onions Stir until well combined.
- Spread 1/2 cup of the enchilada sauce on to the bottom of a 9×13 baking dish.
- Lay three of the cooked lasagna noodles on a clean work surface and blot mostly dry with paper towels. Spread about 1/3 cup of filling evenly out on each noodle and starting with the short end, roll the noodle up.
- Place each rolled noodle seam side down in the 9×13 baking dish. Repeat with all remaining noodles and filling, making three rows of three noodles each. For best results, the lasagna rolls should be touching.
- Pour the remaining cup of enchilada sauce over the lasagna rolls, then sprinkle with the remaining 1 1/2 cups of cheese and remaining sliced green onions.
- Cover with foil and bake at 425 degrees F until the rolls are heated through and the sauce is bubbly, about 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese has browned on top.
- Remove from oven and let stand for 5 minutes. Meanwhile, stir 2 tablespoons of water into 1/4 cup of sour cream and and drizzle over the top of the noodles. Serve immediately. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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