Cook lasagna noodles according to package directions in a large pot of salted water. Drain. Spread them out so they don't stick to each other.
In a large bowl, mix together chicken, black beans, corn, green chiles, taco seasoning, garlic powder, green onions, cilantro, and hot sauce. Mix in 1 1/2 cups of the shredded Mexican cheese.Set aside.
In a large bowl, use a hand-held mixer to mix together cream cheese and about 1/2 cup of enchilada sauce until smooth. Beat in remaining enchilada sauce.
Preheat oven to 350 degrees.Spread about 1/3 cup of enchilada sauce mixture in the bottom of a greased 9x13-inch baking dish.Mix in 1/3 of the enchilada sauce mixture into the chicken mixture.
Divide chicken mixture between the 12 lasagna noodles, spreading it evenly over the noodles. Roll each noodle up and place in baking dish. Add any bits that fell out to the baking dish.
Pour remaining enchilada sauce on top.Bake for 25 minutes.
Sprinkle remaining shredded Mexican cheese on top and return to oven for 5 minutes. Serve.
This recipe originally appeared on spicysouthernkitchen.com