Ingredients
Method
- 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 9x13 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 9x13 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!