Make Ahead Chicken Enchilada Lasagna Roll Ups Recipes

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ENCHILADA LASAGNA ROLL-UPS



Enchilada Lasagna Roll-Ups image

Can't decide between lasagna and enchiladas? No problem -- these easy enchilada-inspired roll-ups showcase the best of both worlds. Tender lasagna noodles stand in for corn tortillas and the creamy chicken filling is a snap to make.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 11

Kosher salt
12 lasagna noodles
2 cups finely shredded rotisserie chicken (skin and bones discarded)
1/4 cup sliced pickled jalapenos, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
2 cloves garlic, thinly sliced
2 cups shredded Mexican blend cheese
Two 10-ounce jars enchilada sauce
1/3 cup sour cream
4 scallions, sliced, white and green parts separated

Steps:

  • Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles, stirring occasionally, 1 minute longer than the package directs for al dente. The pasta should be tender enough so that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
  • Meanwhile, combine the chicken, jalapenos, chili powder, cumin, garlic, 1 cup cheese, 1/2 cup enchilada sauce, 1 tablespoon sour cream and the scallion whites in a large bowl until well combined.
  • Spread 1/4 cup of the enchilada sauce on to the bottom of a 13-by-9-inch baking dish. Lay half the cooked lasagna noodles on a clean work surface and spread a scant 1/4 cup of the chicken mixture over a noodle, covering it entirely. Starting with the short end, roll the noodle up. Transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and chicken mixture. Pour the remaining enchilada sauce over the lasagna rolls, then sprinkle with the remaining 1 cup cheese. Cover with foil and bake until the rolls are heated through and the sauce is bubbly, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Let stand for 5 minutes.
  • Stir 2 tablespoons water into the remaining sour cream and drizzle over the top of the noodles. Sprinkle with the scallion greens.

MAKE-AHEAD LASAGNA ROLL-UPS RECIPE BY TASTY



Make-Ahead Lasagna Roll-ups Recipe by Tasty image

Here's what you need: lasagna noodles, ground beef, ground pork sausage, onion, salt, pepper, marinara sauce, ricotta cheese, fresh baby spinach, italian seasoning, egg, shredded mozzarella cheese, shredded parmesan cheese

Provided by Hannah Williams

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

16 lasagna noodles
1 lb ground beef
½ lb ground pork sausage
½ onion, chopped
1 teaspoon salt
½ teaspoon pepper
3 cups marinara sauce, divided
30 oz ricotta cheese
2 cups fresh baby spinach
1 tablespoon italian seasoning
1 egg
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese

Steps:

  • Cook lasagna noodles al dente.
  • In a skillet over medium heat, cook beef, sausage, onion, salt, and pepper until fully cooked.
  • Add spinach and 1 cup of marinara sauce, and let simmer. Remove from heat.
  • In a bowl, combine ricotta, Italian seasoning, and egg.
  • Spread mixture over each lasagna noodle, then top with meat mixture. Roll up tightly and place in a disposable casserole dish.
  • Let cool completely, then freeze up to 4 days.
  • To bake, let thaw in the refrigerator during the day.
  • Preheat oven to 350°F (180°C).
  • Top with remaining 2 cups of marinara, cover tightly, and bake for 40 minutes.
  • Uncover, and top with mozzarella and parmesan. Broil an additional 5 minutes or until cheese is melted to your preference.
  • Enjoy!

Nutrition Facts : Calories 851 calories, Carbohydrate 27 grams, Fat 51 grams, Fiber 3 grams, Protein 61 grams, Sugar 6 grams

LASAGNA ROLL-UPS



Lasagna Roll-Ups image

Provided by Ree Drummond : Food Network

Time 1h40m

Yield 10 to 12 servings

Number Of Ingredients 17

20 lasagna noodles
Kosher salt
2 tablespoons olive oil
1 medium onion, diced
1 cup finely chopped mushrooms (about 3 ounces)
1 green bell pepper, diced (about 1 cup)
3 cloves garlic, minced (about 1 1/2 tablespoons)
2 pounds ground beef
Freshly ground pepper
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
4 tablespoons minced fresh parsley
4 tablespoons minced fresh basil
1 30-ounce container whole-milk ricotta cheese (about 3 1/3 cups)
1 pound mozzarella, grated (about 3 1/2 cups)
1 cup grated parmesan cheese
2 large eggs

Steps:

  • Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
  • Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
  • Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
  • Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
  • If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
  • Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

MAKE-AHEAD CHICKEN ENCHILADAS



Make-Ahead Chicken Enchiladas image

This is a wonderful enchilada recipe which I've been making for about 20 years now. It's good and basic and you can add ingredients and spices to suit your taste. For a hassle-free dinner prep, make the filling and assemble the enchiladas a day ahead of time.

Provided by crystalv1olet

Categories     Chicken Enchiladas

Time P1DT1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter or margarine
2 large onions, thinly sliced
2 cups diced cooked chicken
½ cup chopped pimento peppers
2 (3 ounce) packages cream cheese, diced
½ teaspoon salt
2 tablespoons vegetable oil, or as needed
12 (6 inch) corn tortillas
⅔ cup heavy cream
1 (8 ounce) package shredded Monterey Jack cheese

Steps:

  • Melt butter in a large skillet over medium heat. Add onions and cook, stirring occasionally, until soft and just beginning to brown, about 20 minutes. Remove from the heat and stir in chicken, pimentos, and cream cheese. Season with salt and set aside.
  • Heat 1/8 inch oil in a small skillet over medium heat. Use tongs to dip 1 tortilla into the hot oil just until it blisters and turns limp, about 3 seconds; do not fry until firm or crisp. Continue with remaining tortillas, stacking them on a plate between paper towels when heated.
  • Spoon about 1/3 cup filling down the center of each tortilla, then roll to enclose. Place enchiladas, seam-side down, in a 9x13-inch baking dish. Cover and refrigerate for up to 24 hours.
  • When ready to bake, preheat the oven to 375 degrees F (190 degrees C).
  • Remove enchiladas from the refrigerator. Spoon cream over top and sprinkle with Monterey Jack cheese.
  • Bake, covered, in the preheated oven for 15 minutes. Uncover and bake until hot and bubbly, about 15 minutes longer.

Nutrition Facts : Calories 626.4 calories, Carbohydrate 30.4 g, Cholesterol 145.8 mg, Fat 44.4 g, Fiber 4.4 g, Protein 28.3 g, SaturatedFat 23.8 g, Sodium 571.6 mg, Sugar 3.3 g

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