Time: 1 hour 35 minutes
Complexity: easily
Servings: 6 - 8

Enchiladas with lasagna dough - a detailed recipe.

Ingredients:

• 12 sheets of lasagna dough
• 2 cups of minced meat grilled chicken (boneless and skinless)
• 1/4 cup pickled jalapeños, chopped
• 1 tbsp. chili powder
• 1/2 tsp ground cumin
• 2 cloves garlic, thinly sliced
• 2 cups of grated cheese mixture
• 2 jars (285 g each) enchilada sauce
• 1/3 cup sour cream
• 4 green onions, chopped, white and green parts separated

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pasta lasagna, chicken, jalapeno pepper, chili seasoning, cumin, garlic, cheese, hot sauce, sour cream, green onions

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Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Bring a large pot of salted water to a boil over high heat. Cook the lasagna dough, stirring occasionally, for 1 minute longer than the package directions indicate, until al dente. The pasta should be soft enough to roll without cracking. Drain and rinse with cold water. Arrange in a single layer on a baking sheet.
Step 3
• Meanwhile, in a large bowl, thoroughly combine the chicken, jalapeño, chili powder, cumin, garlic, 1 cup cheese, 1/2 cup enchilada sauce, 1 tablespoon sour cream, and white parts of the scallion.
Step 4
• Grease the bottom of a 13 x 9-inch baking dish with 1/4 cup enchilada sauce. Place half of the cooked pasta on a clean work surface and spread about 1/4 cup of the chicken filling evenly over the sheets, covering completely. Roll up, starting at the short edge. Transfer to the prepared dish, seam side down. Repeat with the remaining pasta and filling. Pour the remaining enchilada sauce over the rolls, then sprinkle with 1 cup of cheese. Cover with foil and bake for about 20 minutes, until the rolls are heated through and the sauce is bubbly. Remove the foil and bake for about 10 more minutes, until golden brown and cooked through. Let the casserole rest for 5 minutes.
Step 5
• Stir 2 tablespoons of water into the remaining sour cream and pour over the rolls. Sprinkle with green onions.

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