Southwest Lasagna Rolls

Southwest Lasagna Rolls

Serves: 6

Noodles:

2 large eggs

4 oz cream cheese, softened

¼ cup Parmesan cheese, grated

1½ cup mozzarella cheese, shredded

¼ tsp cumin

¼ tsp chili powder

¼ tsp garlic powder

¼ tsp onion powder

19 ounce can red enchilada sauce

8 ounces cream cheese

1½ cups chopped cooked chicken

1 heaping cup chopped bell pepper, two colors

2 garlic cloves, minced

2½ cups shredded cheese, divided

½ cups chopped scallions

1 taco seasoning packet

1.      Preheat oven to 375F and line a 9"x13" baking dish with parchment paper.

2.      Using a mixer, blend together eggs and 4 oz cream cheese until smooth. Add Parmesan and spices and blend until combined.

3.      Add mozzarella and fold in with a wooden spoon or spatula.

4.      Spread the mixture in the prepared baking dish and bake for 20-25 minutes. Cool in the fridge for 20-30 minutes before cutting into 3” strips.

5.      Turn oven down to 350 degrees F.

6.      Coat a 9 X 13 inch baking dish with nonstick cooking spray.

7.      Blend the enchilada sauce and cream cheese in a blender until smooth. Pour half of the cheese sauce into the baking dish.

8.      In a large bowl, mix remaining ingredients until combined.

9.      Spread the mixture evenly over strips of noodles.

10.    Roll each noodle, tucking bits back into the rolls if they fall out.

11.    Place the rolls in the baking dish and pour remaining sauce over the top. Bake for 30-35 minutes, then sprinkle the remaining cheese over the top.  Return to oven until cheese is melted.

16.    Garnish with chopped scallions or cilantro if desired.

Nutrition:  644 calories; 47g fat; 261mg cholesterol; 1693mg sodium; 187mg potassium; 12g carb; 3g fiber; 4g sugar; 42g protein