Chicken Enchilada Lasagna Bundles
Elevate your dinner game with these irresistible Chicken Enchilada Lasagna Bundles—a flavorful fusion of two comfort food classics. Tender lasagna noodles are wrapped around a zesty filling of shredded chicken, creamy cheese, vibrant green chiles, and fresh cilantro, creating indulgent roll-ups that deliver all the bold flavors of enchiladas with a unique twist. Smothered in savory enchilada sauce and melted Mexican blend cheese, this easy-to-make dish bakes to golden perfection in just under 30 minutes. Perfect for family dinners or potluck gatherings, these cheesy bundles are as visually impressive as they are delicious. Serve them with a light salad or a side of Spanish rice for a complete, crowd-pleasing meal!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Shredded cooked chicken
- 2 cups Enchilada sauce (red or green)
- 2 cups Shredded Mexican blend cheese
- 8 ounces Cream cheese, softened
- 4 ounces Canned diced green chiles
- 0.25 cup Chopped fresh cilantro
- 2 tablespoons Chopped green onions
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 teaspoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles in a large pot of salted boiling water until al dente, about 8 minutes. Drain and lay them flat on parchment paper or a clean surface to prevent sticking.
In a large mixing bowl, combine the shredded chicken, cream cheese, 1 cup of enchilada sauce, 1 cup of shredded Mexican blend cheese, diced green chiles, cilantro, green onions, salt, and black pepper. Mix until thoroughly combined.
Spread 1 teaspoon of olive oil on the bottom of a 9x13-inch baking dish to prevent sticking.
Take one lasagna noodle and spread a generous layer of the chicken mixture evenly across its surface. Roll the noodle from one end to the other to create a bundle, seam-side down.
Place each rolled bundle into the prepared baking dish, arranging them snugly to fit.
Pour the remaining enchilada sauce over the bundles, ensuring each roll is well-covered.
Sprinkle the remaining 1 cup of shredded Mexican blend cheese evenly over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Let the dish rest for 5 minutes before serving. Optionally, garnish with extra cilantro or green onions.
Nutrition Facts
Calories |
5549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 97.5 g | 488% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 6784 mg | 295% | |
| Total Carbohydrate | 563.1 g | 205% | |
| Dietary Fiber | 35.7 g | 128% | |
| Total Sugars | 40.2 g | ||
| Protein | 374.7 g | 749% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2216 mg | 170% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 4212 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
