When you’re in a hurry or just don’t mind if your lasagna is rolled or not, try this awesome Mexican Lasagna Casserole recipe!
Servings : 6
Ingredients
Lasagna Rolls
- 2 lbs boneless, skinless chicken breast
- 1 can white beans or black beans, rinsed and drained
- 2 bell pepper any color, chopped
- 2 cups cheddar cheese grated
- 3 green onion thinly sliced
- 1 box 100% whole wheat lasagna noodles Broken into pieces
Creamy Enchilada Sauce
- 2 Tbsp unsalted butter
- 2 Tbsp 100% whole wheat flour
- 4 Tbsp Chili Powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp salt
- 2 cups Chicken broth no sugar listed in ingredients, see notes
- 8 oz cream cheese softened
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Instructions
Lasagna
- Add chicken to large stockpot. Cover with water. Bring to a boil. Boil 20 minutes or until chicken is done. Drain chicken. Shred chicken with two forks.
- Preheat oven to 350.
- Bring a large stockpot of water to a boil. Add broken noodles. Cook according to package directions, reducing time by 2 minutes. Drain and rinse.
- Combine chicken, beans, green onions, taco seasoning, bell peppers, and grated cheese in a medium bowl. Add cooked lasagna pieces and creamy enchilada sauce. Stir well.
- Bake at 350 for 10 minutes.
Creamy Enchilada Sauce
- Heat butter in a small saucepan until melted. Add flour. Whisk until smooth. Add chili powder, cumin, oregano and salt. Stir until well combined. (Mixture will be dry.) Slowly whisk in chicken broth. Bring to a boil. Boil 2 minutes. Add 1 cup sauce to cream cheese in a blender. (reserve remaining sauce for another use. Hint: it freezes!)
- Blend until smooth.
Notes
If you're looking for a more elegant presentation, please consider Mexican Lasagna Rolls.
Tried this recipe?Let us know how it was!
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