Spicy Mexican Lasagna Roll Ups
Ingredients
The filling
-
1
pound
ground chorizo
-
1
ounce
can crushed tomatoes
-
1
teaspoon
cumin
-
1
teaspoon
smoked paprika
-
1
teaspoon
chipotle chili powder
-
½
cup
whole milk
-
pinch
salt
-
pinch
pepper
-
6
ounces
cream cheese
-
2
ounces
Old El Paso Red Enchilada Sauce
-
6
ounces
fontina cheese
-
4
ounces
sharp white cheddar cheese
-
1
bunch
fresh oregano
-
2
tablespoons
olive oil
The pasta
The sauce
-
1
can
Old El Paso Red Enchilada Sauce
Instructions
- 1. Brown the chorizo in a skillet, breaking it up as it cooks.
- 2. Add crushed tomatoes, cumin, smoked paprika, and chipotle chili powder to the skillet, stirring to combine.
- 3. Pour in the milk and bring the sauce to a bubble, then reduce heat and simmer until thickened.
- 4. Boil lasagna noodles until al dente, then drain and cool under cold water.
- 5. Preheat the oven to 375°F.
- 6. Spread one can of enchilada sauce in the bottom of a baking dish.
- 7. Spread cream cheese on each lasagna sheet, add chorizo sauce, and roll them up.
- 8. Place the rolls in the baking dish, spooning extra filling and remaining enchilada sauce over them.
- 9. Sprinkle shredded cheese on top, cover, and bake for 30 minutes.
- 10. Remove the cover and bake for an additional 15 minutes until cheese is golden.
- 11. Fry oregano leaves in olive oil for garnish, then drain on paper towels.
- 12. Garnish the lasagna rolls with fried oregano and serve.
Nutrition Facts (estimated)
Servings
6
Calories
943
Total fat
60g
Total carbohydrates
50g
Total protein
40g
Sodium
800mg
Cholesterol
100mg
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