Southwest Chicken Lasagna Roll Ups Recipe
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
12 rolls
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Calories
389 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Southwest Chicken Lasagna Roll Ups Recipe
Description
Southwest Chicken Lasagna Roll Ups combine cooked lasagna noodles filled with a mixture of shredded chicken, black beans, bell peppers, and taco seasoning. The filling is enriched with shredded cheese and scallions for added texture and flavor. These roll-ups are placed in a baking dish coated with half of a smooth sauce made by blending canned red enchilada sauce and cream cheese, then baked until bubbly and topped with more cheese for a golden finish.
The red enchilada sauce paired with cream cheese creates a creamy, mildly tangy sauce that complements the savory spiced filling nicely. Baking the roll-ups melds the components, with melting cheese on top and a tender but intact noodle wrapping each portion.
This dish can stand as a main course for dinner, offering a creative fusion of Italian and Southwestern American flavors. The presence of black beans and bell peppers adds nutritional balance along with texture variety. It also stores well for several days, making it suitable for meal prep or leftovers.
Ingredients
- 1 pound lasagna noodle 1 box, dried
- 19 ounces Red Enchilada Sauce 1 can, brand Old El Paso
- 8 ounces cream cheese
- 1 1/2 cups chicken great for using up leftovers, cooked, chopped
- 15 ounces black beans drained (1 can
- 1 cup bell pepper heaping) I used two colors, chopped
- 2 cloves garlic minced
- 2 1/2 cups Mexican blend cheese divided, shredded
- 1/2 cups scallions chopped
- 1 taco seasoning brand Old El Paso, packet
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 x 13 inch baking dish with nonstick cooking spray. Set a large pot of salted water over high heat, and bring to a boil.
- Once boiling, cook the lasagna noodles according to the package instructions. Once cooked to al dente, lay them out on a clean tea towel.
- Meanwhile, place the Old El Paso Red Enchilada Sauce in the blender and add the cream cheese. Blend until smooth. Pour half of the cheese sauce into the baking dish.
- In a large bowl, mix the cooked chicken, black beans, bell peppers, garlic, 2 cups shredded cheese, scallions, and taco seasoning. Spread the mixture evenly over 12 lasagna noodles. Roll each noodle, tucking bits back into the rolls if they fall out. Place the rolls in the baking dish. Once all the rolls are in the dish, pour the remaining sauce over the top.
- Bake for 30-35 minutes, then sprinkle the remaining cheese over the top. Garnish with chopped scallions or cilantro if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Serving | 1roll | |
| Calories | 389kcal | 19% |
| Carbohydrates | 42g | 14% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 53mg | 18% |
| Sodium | 632mg | 26% |
| Potassium | 320mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1165IU | 23% |
| Vitamin C | 17.9mg | 20% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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