Memories from Summer of 2018

Saturday, March 3, 2012



4 cooked chicken breasts, diced into small pieces
1 - 8 oz. shredded sharp cheddar cheese 
1 - 8 oz. shredded Mexican cheese
1 lg. onion, chopped fine
1 7 oz. can diced green chiles (drained)
1 can Rotel (tomato with chiles - drained)
1 can diced tomatoes with chiles (drained)
16 oz. French onion dip
3 cans cream of mushroom soup
1 large jar salsa or picante sauce (hot, medium, or mild)
10 lasagna noodles cooked al dente drained and cooled

Mix chicken, onion, sharp cheddar cheese, drained diced chiles, Rotel sauce, diced tomato, 4 oz. French onion dip, and 1 can cream of mushroom soup. Mix well. 
These are the products I used.

 Mixture should be thick enough to spread on the lasagna noodles.

In another bowl, put 2 cans of cream of mushroom soup, the rest of the onion dip, and the whole jar of salsa.  Mix and put aside.

In a large baking pan (9 x 13) coat with the Pam. Cover the bottom of the dish with the other mixture you made so it's about 1/2 inch thick.

  Spoon about 1/3 to 1/2 cup of mixture onto
drained, cooled lasagna noodles. Keep about an inch without filling on each end so it doesn't come out. Roll up and place in the pan  with the seam down.

When the pan is full with the enchilada rollups, spread the mixture you put on the bottom of the pan 
and spoon over top of all the rollups. Make sure to spread evenly to coat them (as they will dry out when baking). 
 Sprinkle  the Mexican shredded cheese on top.

Cover loosely with foil so cheese doesn't stick and bake at 350 degrees for at least 30 minutes 
(more if needed) til the edges are bubbly. 

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