Baked Enchilada Lasagna Roll Ups

A delicious oven baked dinner that combines two family favorites, Baked Enchilada Lasagna Roll Ups are hearty and satisfying!

Baked dinners are a favorite in our house. Satisfying, plenty for everyone, and the leftovers are great the next day. Lasagna and Enchiladas are at the top the list.

This recipe is a combination of both. A flavorful creamy chicken enchilada filling 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 – Dried lasagna noodles, cooked to al dente.

• Cooked Chicken – We typically use leftover rotisserie chicken but it can be cubed or shredded if that is what you have on hand.

• Pickled Jalapenos – We make our own but any store bought Nacho Rings or pickled jalapenos may be used. Fresh may also be used but the roll ups may be spicier.

• Pantry Spices – Chili powder, cumin and kosher salt.

• Fresh Garlic – 2-3 garlic cloves, peeled and chopped. You can substitute garlic paste, minced garlic, or you can use 1/2 teaspoon of garlic powder.

• Shredded Cheese – Any variety may be used. We prefer to use a pre-mixed Mexican blend but Sharp Cheddar or Cheddar Jack can be used instead.

• Enchilada Sauce – We prefer to use 2 cups of our own Homemade Red Enchilada Sauce when we can, but a 16 ounce can of premade may be substituted.

• Sour Cream – We use regular sour cream but you can use light sour cream instead.

• Green Onions – Thinly sliced, 1/4 cup. This is typically about 4 green onions.

These are easy to make and absolutely delicious!

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.