Southwest Chicken Lasagna Roll Ups (Print)

Tender chicken, beans, and cheese rolled in lasagna noodles with a creamy enchilada sauce.

# Ingredients:

→ Pasta

01 - 450 g dried lasagna noodles

→ Sauce

02 - 540 g red enchilada sauce
03 - 225 g cream cheese

→ Filling

04 - 225 g cooked chicken, chopped
05 - 425 g canned black beans, drained
06 - 150 g bell peppers, chopped (mixed colors)
07 - 2 cloves garlic, minced
08 - 200 g shredded Mexican blend cheese
09 - 50 g scallions, chopped
10 - 28 g taco seasoning

→ Topping

11 - 75 g shredded Mexican blend cheese
12 - Chopped scallions or fresh cilantro (optional garnish)

# Steps:

01 - Preheat oven to 175°C. Lightly grease a 33 x 23 cm baking dish with nonstick spray. Bring a large pot of salted water to a boil.
02 - Cook lasagna noodles according to package directions until al dente. Drain thoroughly and lay noodles flat on a clean tea towel to prevent sticking.
03 - In a blender, combine enchilada sauce and cream cheese. Blend until smooth. Spread half the sauce evenly over the bottom of the prepared baking dish.
04 - In a large mixing bowl, combine chopped chicken, black beans, bell peppers, minced garlic, 200 g shredded Mexican blend cheese, scallions, and taco seasoning. Mix until evenly incorporated.
05 - Divide filling equally among the 12 cooked lasagna noodles. Roll each noodle up, securing the filling as needed, and arrange seam-side down in the baking dish.
06 - Pour remaining cream cheese enchilada sauce over the roll ups. Cover with foil and bake for 30–35 minutes. Uncover, sprinkle with remaining 75 g shredded Mexican blend cheese, and bake uncovered for 5 minutes until cheese is melted.
07 - Garnish with chopped scallions or fresh cilantro as desired. Serve hot.

# Additional Notes:

01 - Store leftovers in an airtight container in the refrigerator for up to 3 to 5 days.
02 - For freezer storage, wrap well and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven.
03 - Lasagna roll ups can be assembled up to 2 days in advance and refrigerated; increase baking time by 5–10 minutes if chilled.

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