Ingredients:
12 uncooked lasagna noodles
2 (10 ounce) cans enchilada sauce
4 1/2 ounces chopped green chilies
1 medium tomatoes, chopped
2 cups diced cooked chicken
1 cup shredded monterey jack pepper cheese
1/2 cup chopped green onions
1 cup sour cream
1 cup shredded cheddar cheese
Directions:
Heat oven to 350 degrees.
Grease 13×9 baking dish.
Cook noodles as directed on package and drain.
Mix enchilada sauce, chilies and tomato.
Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream.
Spread about 1/2 cup sauce mixture into baking dish.
Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of chicken mixture.
Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over bundles. Sprinkle with the Cheddar cheese.
Cover and bake 40 to 45 minutes or until hot in center.
Heat remaining sauce in saucepan; spoon over bundles. Serve with additional sour cream.
Servings: 6
Time preparation: 35 min.
Time total: 80 min.