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Whenever I crave something cozy but spicy, these Southwest Chicken Lasagna Roll Ups totally hit the spot. There’s gooey cheese, flavorful enchilada sauce, and a mixture of chicken and beans all rolled up together. The best part? I came up with this meal after a New Mexico trip where I just had to mash up some Tex Mex kick with Italian comfort food. And yep, it uses basic pantry staples, nothing wild.
Friends and family always clear their plates when I fix these. My neighbor even requested it for their first meal after tasting it. Potluck people wipe the dish clean every time too.
Irresistible Ingredients
- Dried lasagna noodles: You need sturdy noodles for rolling everything up Semolina-first noodles are best so they don’t get mushy
- Red enchilada sauce: Adds that smoky punch Go homemade if you can or just grab your best-loved brand
- Cream cheese: Makes a super smooth sauce Full-fat block types work magic when melting
- Cooked chicken: Use leftover rotisserie or roasted chicken Shred it up so it’s juicy and easy to roll
- Canned black beans: Brings fullness and fiber Always rinse them well so they aren’t too salty
- Bell pepper: Some crunch and a pop of color Mix red, yellow, and green if you like it bright
- Garlic: Really lifts every flavor Fresh cloves do the trick—skip the pre-chopped jarred stuff
- Shredded Mexican blend cheese: Melts to gooey perfection Pre-shredded is quick or grab a block and grate for best results
- Scallions: A crisp burst of freshness Get the perky ones with white ends that feel solid
- Taco seasoning: Classic Southwest spices—use your favorite or toss together your own
- Extra cheese plus chopped scallions or cilantro: Sprinkle on top for that bubbling layer
Step-by-Step Directions
- Get the Oven Ready:
- Switch on your oven to heat up to 175°C while you do the other steps. Coat your 33x23 cm baking dish lightly with oil so messes don't happen later.
- Get the Pasta Going:
- Boil a big pot of salted water. Drop the noodles in and cook till al dente so they bend but don’t break. Rinse with care and lay each noodle out flat on a towel to stop them from clumping.
- Mash Up the Sauce:
- Dump the enchilada sauce and all the cream cheese in a blender. Blend until creamy and no bits are left. Pour half right into your dish, spreading it so it hugs the corners.
- Make the Filling:
- Bring together the chicken, bell pepper bits, minced garlic, black beans, 200g shredded cheese, scallions, plus taco seasoning in a big bowl. Mix it up till bright and loaded with flavor everywhere.
- Build the Roll Ups:
- Lay out each noodle. Pack a good line of the chicken-bean-veggie filling down the middle. Roll up snugly but gently so nothing bursts. Place with the seam down into the sauced pan, fitting them in close.
- Sauce and Bake:
- Drizzle the rest of your cheesy sauce over all the rolls, covering the tops. Cover the pan with foil and bake for 30–35 minutes so the noodles cook up soft and nice.
- Cheese on Top and Serve:
- Take off the foil, sprinkle every roll with more cheese, and pop back in for another 5 minutes to get it melty and golden. Scatter more scallions or cilantro before digging in if you want. Serve warm and gooey.
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Every guest raves over the creamy enchilada sauce. My kids always argue over the pieces with the most colorful peppers! And any leftover noodles? They get dunked right back in that dreamy sauce.
Storing Leftovers
These roll ups chill great for days, just be sure they’re sealed in something airtight. The sauce stops the noodles from drying out, so microwaving or oven-heating leftovers is no hassle. Need to keep them longer? Wrap tightly in foil or freezer bags, baked or unbaked versions both freeze well up to three months. Let them thaw slow in the fridge for best results before warming up again.
Swap Options
No chicken in the house? Smoked turkey, pork, or pulled jackfruit are all tasty substitutes. If you want, swap black beans with kidney or pinto beans. Drop the cheese to make it dairy free. Got homemade sauce? That works too but store-bought is always fast and solid.
Ways to Serve
This goes down a treat with a crisp salad tossed in lemony dressing or a plate of plain rice plus avocado slices. If you want an extra zap, squeeze some lime over the top while it’s still hot. For a laid-back meal, just bring the whole dish to the table and serve with tortilla chips for scooping every last bit of sauce.
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How This Dish Fits In
Combining Italian pasta bakes and bold Southwest touches, these roll ups bring together Texan and New Mexico-style flavors. Tossing enchilada sauce and taco spices into lasagna noodles flips the classic idea on its head—a fun mashup that mixes both worlds right onto your fork.
Recipe FAQs
- → Can I use something besides chicken here?
Definitely! You can switch in cooked shredded turkey or ground beef, no problem. If you want a veggie twist, go for sautéed mushrooms or toss in more beans instead of chicken.
- → Should I boil the noodles first or use them straight from the box?
Yep, boil them until they're a bit firm (al dente). This way, you'll be able to roll them without tearing, and they won't end up mushy or tough after baking.
- → How do I turn up the heat for some extra spice?
If you like it spicy, throw in some chopped jalapeños with the filling or stir a little hot sauce into your enchilada sauce.
- → Can these be put together before I need them?
You bet. Get them all rolled up and keep them in the fridge (unbaked) for up to two days. Add a few extra minutes to the oven time if they're cold.
- → What should I serve along with it?
Fresh green salad, some Spanish-style rice, or oven-roasted veggies are tasty choices to go with these flavors.
- → What's the best way to store any that's left?
Let everything cool down, then pop the leftovers in a sealed container. They'll be good for up to five days in the fridge, or you can freeze them for about three months.