Recipe of the Day: Enchilada Lasagna Roll-Ups

Can't decide between lasagna and enchiladas? No problem -- these easy roll-ups have the best of both worlds! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34Uk9Aj Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Enchilada Lasagna Roll-Ups Recipe courtesy of Food Network Kitchen Total: 1 hr 35 min Active: 1 hr Yield: 6 to 8 servings Level: Easy Ingredients 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 Directions 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. Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #EnchiladaLasagnaRollUps #RecipeoftheDay #FoodNetwork Recipe of the Day: Enchilada Lasagna Roll-Ups | Food Network https://youtu.be/zYOmV6_PeUg