Chicken Enchilada Lasagna Bundles - cooking recipe

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 onion
1 cup sour cream
1 cup shredded cheddar cheese

Preparation

Heat oven to 350 degrees.
Grease 13x9 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.