Recipe: Chicken Enchilada Lasagna Bundles (using cooked chicken, cheese and sour cream)

CHICKEN ENCHILADA LASAGNA BUNDLES

"Mexican ingredients are bundled in Italian pasta for a fusion of flavor your family will love!"

12 uncooked lasagna noodles (12 ounces)
2 cans (10 ounces each) enchilada sauce
1 (4 ounce) can chopped green chiles
1 medium tomato, chopped (3/4 cup)
2 cups diced cooked chicken
1 cup shredded Monterey Jack cheese with jalapeno peppers (4 ounces)
8 medium green onions, chopped (1/2 cup)
1 cup sour cream, divided use
1 cup shredded Cheddar cheese (4 ounces)
Additional sour cream (optional, for topping and serving)
Shredded lettuce (optional)
Salsa (optional, for serving)

Heat oven to 350 degrees F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.

Mix enchilada sauce, chiles and tomato. Spread about 1/2 cup of the sauce mixture in baking dish; set aside.

Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream; set aside.

Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of the chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over rolls. Sprinkle with Cheddar cheese.

Cover and bake 40 to 45 minutes or until hot in center.

Heat remaining sauce in 1 1/2-quart saucepan; spoon over rolls. Top with additional sour cream and lettuce. Pass around bowls of salsa and extra sour cream, so your guests can help themselves.

Makes 6 servings
Adapted from source: Betty Crocker