I am trying to pare down our cabinets and fridge contents. This takes a little creativity. Last night I made a list of all the cookable staples such as rice, beans, rotisserie chicken, can of tomatoes, lasagna noodles, cheese and so on.
I recall my friend Kelly telling me last week that she was making enchilada stuffed shells. Any time a recipe calls for stuffed shells I automatically switch to lasagna roll-ups. You don’t have to be as ginger with them and they are really easy to serve. Why not make enchilada roll-ups with lasagna noodles, leftover chicken, spinach, cheese and homemade enchilada sauce? Sounds good to me. It was!
Since I only had a can of tomatoes, I decided to make my own enchilada sauce using this fabulous recipe from DamnDelicious.net. I will never buy enchilada sauce again if I can help it. It was thick and bursting with flavor.
Chicken Enchilada Roll-ups
1 large can of red enchilada sauce (or the equivalent of homemade)
1/2 bag frozen chopped spinach, thawed and squeezed of excess liquid
1 leftover rotisserie chicken, edible bits removed and chopped
1 can diced green chiles
3 chipotle chiles in adobo sauce, seeds removed and chopped fine
1 egg (I figure if I’m modeling it after lasagna, I might as well add an egg)
1 cup grated cheese blend (I used mozzarella and cheddar)
salt and pepper to taste
12 undercooked lasagna noodles
Preheat oven to 375 degrees. Coat the bottom of a casserole dish with a generous amount of enchilada sauce. While the lasagna noodles cook, combine the spinach, chicken bits, chiles, egg, salt and pepper and 1/2 cup of cheese. Mix it well. Spread a couple of tablespoons of the mix into each lasagna noodle. Roll up the noodle and place it seam down in the casserole. Repeat with rest of the noodles and filling. Top with remaining sauce and sprinkle liberally with grated cheese. Cover and bake for 30 minutes. Remove foil and bake another 10 minutes, if desired. Let sit 5 minutes before serving with chopped scallions, sour cream and avocado.