Southwestern Chicken Lasagna Roll-Ups combine diced chicken, black beans, corn, and taco seasoning, all covered in a smooth, creamy enchilada sauce. This tasty fusion of Italian and Mexican flavors delivers a pleasant spicy kick and plenty of bold taste. They’re fun to assemble, easy to portion, and ideal for weeknight dinners or casual gatherings.
I love making lasagna roll-ups — they’re simple to roll, attractive on the plate, and already portioned so serving is easy.
HOW TO MAKE SOUTHWESTERN CHICKEN LASAGNA ROLL-UPS:
- Cook the lasagna noodles according to package directions in well-salted water; drain and lay them out so they don’t stick together.
- While the noodles cook, combine the filling ingredients in a large bowl: shredded or diced cooked chicken, black beans (rinsed and drained), corn (drained), diced green chiles, taco seasoning, garlic powder, sliced green onions, chopped fresh cilantro, Cholulu hot sauce if using, and 1 1/2 cups of shredded Mexican cheese. Mix until evenly combined and set aside.
- In a separate bowl, use a hand mixer to beat the softened cream cheese with about 1/2 cup of enchilada sauce until smooth. Add the remaining enchilada sauce and mix until fully combined.
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread about 1/3 cup of the enchilada-cream cheese mixture in the bottom. Stir roughly one-third of the enchilada mixture into the chicken filling to moisten it.
- Divide the chicken mixture evenly among the 12 lasagna noodles, spreading it across each noodle. Roll each noodle tightly and place seam-side down in the prepared baking dish. Add any stray filling into the dish.
- Pour the remaining enchilada and cream cheese mixture over the roll-ups, covering them evenly. Bake for 25 minutes.
- Remove from the oven, sprinkle the remaining shredded Mexican cheese over the top, and return to the oven for 5 minutes to melt the cheese. Let cool slightly and serve.
IS THIS DISH SPICY?
If you prefer a spicier version, choose a “Hot” enchilada sauce and a spicy taco seasoning, and add extra hot sauce to the filling or at the table. The recipe is flexible — adjust the heat to suit your taste.
Because these roll-ups are rich and hearty, pair them with a light side such as a simple tomato, cucumber, and onion salad or a green salad with balsamic vinaigrette to balance the meal.
Try These Other Lasagna Variations:
- Lasagna Zucchini Boats
- Mexican Lasagna
- Cajun Shrimp Lasagna Roll-Ups
- Creamy Chicken Lasagna
- Cream Cheese Lasagna
- Vegetarian Lasagna
Southwestern Chicken Lasagna Roll-Ups
Ingredients
- 12 lasagna noodles
- 2 cups shredded or diced cooked chicken
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (11-ounce) can yellow corn, drained
- 1 (4-ounce) can diced green chiles
- 1 packet taco seasoning
- 1/2 teaspoon garlic powder
- 2 green onions, sliced
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon hot sauce (optional)
- 2 1/2 cups shredded Mexican cheese, divided
- 1 (8-ounce) package cream cheese, softened
- 2 (10-ounce) cans red enchilada sauce
Instructions
- Cook lasagna noodles according to package directions in a large pot of salted water. Drain and spread them out to prevent sticking.
- In a large bowl, combine the chicken, black beans, corn, green chiles, taco seasoning, garlic powder, green onions, cilantro, and hot sauce. Stir in 1 1/2 cups of shredded Mexican cheese and set aside.
- In another bowl, beat the cream cheese with about 1/2 cup of enchilada sauce until smooth, then blend in the remaining enchilada sauce.
- Preheat the oven to 350°F (175°C). Spread about 1/3 cup of the enchilada-cream cheese mixture in the bottom of a greased 9×13-inch baking dish. Mix one-third of the enchilada mixture into the chicken filling.
- Divide the chicken mixture across the 12 lasagna noodles, roll each noodle tightly, and place seam-side down in the baking dish. Add any extra filling into the dish.
- Pour the remaining enchilada mixture over the roll-ups and bake for 25 minutes.
- Top with the remaining shredded cheese and bake 5 more minutes until the cheese melts. Let cool slightly before serving.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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