Southwest Chicken Lasagna Roll Ups

Cheesy Southwest Chicken Lasagna Roll Ups are my answer when I want all the comfort of classic lasagna but crave a Tex-Mex twist. These roll ups pack cooked chicken, bell peppers, black beans, and gooey cheese into tender noodles, all smothered in a creamy enchilada sauce. It is a dish that brings everyone to the table fast and disappears even faster.

My family lights up when they spot these on the dinner table. The first time I made this, I used up some leftover grilled chicken and now it is my go-to when I need a crowd-pleaser that feels a little special.

Ingredients

• Dried lasagna noodles: provide a sturdy base that rolls beautifully and soaks up the sauce. Look for noodles with a smooth texture for the best results
• Red enchilada sauce: brings zesty warmth and helps meld all the flavors. A good quality sauce goes a long way here
• Cream cheese: gives the sauce its creamy body and mild tang. I like using full-fat for extra richness
• Cooked chicken: adds satisfying protein. Leftover rotisserie or grilled chicken works great
• Black beans: are hearty and offer extra fiber. Rinse well for less sodium
• Chopped bell peppers: deliver sweet crunch and color. Use a mix of red and yellow for extra visual pop
• Garlic: brings underlying savory depth. Fresh cloves make all the difference
• Shredded Mexican blend cheese: melts best. Look for bags that list cheddar and Monterey Jack as the first ingredients
• Scallions: give bright flavor and a little fresh bite
• Taco seasoning packet: makes putting things together a breeze. I look for blends without too much salt

Step-by-Step Instructions

Boil the Noodles:

Bring a large pot of salted water to a boil. Drop in the lasagna noodles and cook until al dente according to package directions. This keeps the pasta tender but sturdy enough to roll

Prep the Sauce:

In a blender, combine enchilada sauce with the cream cheese. Blend until smooth and silky so the sauce coats every noodle completely

Sauce the Baking Dish:

Pour half of the blended sauce into the bottom of your greased baking dish. This prevents sticking and infuses bottoms of the roll ups with flavor

Make the Filling:

In a big bowl, mix together chopped cooked chicken, drained black beans, diced bell peppers, minced garlic, two cups of shredded cheese, sliced scallions, and all the taco seasoning. Combine until everything is evenly coated

Fill and Roll the Lasagna:

Lay out each noodle on a clean tea towel. Spoon a generous line of filling along each noodle’s length and gently roll up from one end to the other. Tuck stray filling back in as you go so nothing is wasted

Arrange and Top:

Place each filled roll seam side down in the sauced dish. Pour the remaining enchilada-cream cheese sauce over the top to blanket the roll ups

Bake and Finish:

Bake in a preheated 350 degree oven for 30 to 35 minutes until the sauce bubbles and everything is hot through. Scatter the last of the shredded cheese over the top and bake for another few minutes to melt. Garnish with more scallions or fresh cilantro for color

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I always look forward to adding the bell peppers. Their sweetness pops among the cheese and sauce and reminds me of summer taco nights with family. Rolling up noodles together with my kids is a kitchen memory I treasure

Storage Tips

Store cooled roll ups in an airtight container in the fridge and they will stay fresh and flavorful for three to five days. For longer storage freeze roll ups individually or in a covered dish and they will keep for up to three months. Before reheating always let frozen roll ups thaw overnight in the fridge to keep the texture just right

Ingredient Substitutions

You can swap the chicken for cooked turkey or even ground beef if that’s what you have on hand. If you are looking for a meatless version try roasted sweet potato chunks or extra beans instead of chicken. For cheese lovers add a bit of pepper jack for even more kick. Gluten free noodles can also work here if you watch them carefully to avoid overcooking

Serving Suggestions

Serve these lasagna roll ups with a simple green salad tossed in lime vinaigrette or with crunchy tortilla chips on the side. They also pair beautifully with sautéed corn or a bright salsa if you want to double down on the Southwest flavors. I have brought these to potlucks and cut them in half so everyone can grab a taste

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Cultural and Historical Context

This recipe is an American-born mashup that honors both Italian and Southwestern traditions. The style of rolling lasagna harkens back to classic manicotti but swapping marinara for enchilada sauce creates something entirely new. Meals like this show how food traditions blend and evolve in home kitchens across the country

Frequently Asked Questions

→ Can I use leftover chicken for the filling?

Yes, cooked leftover chicken works well. Chop or shred it to evenly distribute in the filling mixture.

→ Is it possible to prepare this dish in advance?

Absolutely. You can assemble the roll ups ahead of time, cover, and refrigerate until ready to bake. Allow extra baking time from cold.

→ Which cheeses work best for the topping?

A Mexican blend melts smoothly, but Monterey Jack or cheddar are flavorful alternatives for a golden, cheesy finish.

→ Can these roll ups be frozen?

Yes, assemble and freeze before baking. Thaw overnight in the fridge and bake when ready to serve.

→ Are there vegetarian alternatives for the filling?

Swap chicken for additional beans, sautéed mushrooms, or crumbled tofu for a vegetarian-friendly option.

→ How spicy is this dish?

The flavor is mild and savory. For extra heat, add diced jalapeño or use a spicier enchilada sauce.