Southwest Chicken Lasagna Roll Ups (Print Version)
# 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 pepper, 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)
# Instructions:
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 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 pepper, minced garlic, 200 g shredded cheese, scallions, and taco seasoning. Mix thoroughly.
05 -
Distribute the filling equally among the 12 cooked lasagna noodles. Roll each noodle up, securing filling as needed, and place 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 cheese, and bake uncovered for 5 minutes until cheese is melted.
07 -
Garnish with chopped scallions or fresh cilantro as desired. Serve hot.
# Notes:
01 -
Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
02 -
For freezer storage, wrap well and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven.
03 -
For advance preparation, assemble and refrigerate unbaked roll ups for up to two days. Increase baking time by 5-10 minutes if chilled.