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When I'm dreaming of a Tex-Mex spin on classic comfort food, I reach for these Southwest Chicken Lasagna Roll Ups packed with cheese. They’ve got juicy chicken, colorful bell pepper bits, black beans, and a load of melty cheese inside soft noodles, all drenched in a creamy enchilada sauce. Folks always flock to the table for these, and somehow the pan gets empty super quick every time.
My crew’s faces light up when this shows up for dinner. The very first time, I used leftover grilled chicken. Now, any time I want something easy that feels a bit fancy, this one's a winner with the crowd.
Delicious Ingredients
- Scallions: Slice these up for fresh sharpness on top
- Black beans: Rinse them to knock back the salt and get a fiber boost
- Cream cheese: Makes things creamy and adds a little tang. The full-fat kind is super rich
- Chopped bell peppers: These bring a pop of color and a sweet snap. Try mixing red and yellow for a prettier look
- Garlic: Freshly minced garlic gives the filling a rich, savory flavor
- Red enchilada sauce: Brings warmth and zesty flavor; a quality sauce makes a difference
- Taco seasoning packet: Speeds things up. Look for low salt if you want to keep it lighter
- Cooked chicken: Great for using up leftovers, especially rotisserie or grilled
- Shredded Mexican cheese blend: Melts evenly. Pick a bag where Monterey Jack and cheddar are at the top of the list
- Dried lasagna noodles: Use ones with a smooth finish—they roll up best and soak up all that sauce
Simple Step-by-Step
- Bake and Finish
- Pop your dish into a 350 oven for half an hour till bubbly and hot. Top with a last sprinkle of cheese and bake a bit longer so it turns gooey. Sprinkle some fresh herbs or scallions before serving if you want extra color
- Arrange and Top
- Lay each noodle roll seam-side down in your dish already coated with sauce. Pour the last of your enchilada cheese sauce on top so everything's covered
- Fill and Roll
- Put noodles flat on a towel. Spoon the chicken filling down each one, then roll them up from the end. If any filling slips out, just tuck it back
- Make the Filling
- Grab a big bowl. Mix chicken, beans, bell peppers, garlic, two cups cheese, sliced scallions, and taco seasoning. Stir till coated evenly
- Sauce the Baking Dish
- Pour half your enchilada-cream cheese mixture into the bottom of a greased dish. Keeps things from sticking and flavors the roll ups
- Prep the Sauce
- Add enchilada sauce and cream cheese to a blender. Blend until you’ve got a silky smooth sauce that’ll coat the noodles completely
- Boil the Noodles
- Fill a big pot with salted water and bring to a boil. Cook lasagna noodles till just tender, following the box instructions but don't let them get mushy so they’re easy to roll
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The sweet bell peppers are honestly my favorite part—you get a summer vibe along with all the creamy, cheesy goodness. Rolling up noodles with my kids always turns into a fun, messy bonding moment in our kitchen, too.
Storage Tips
Once they’ve cooled off, store your roll ups in a sealed container in the fridge and they'll stay tasty for up to five days. Want them to last longer? Freeze them, either all in a dish or one by one. When you’re ready to eat, let them thaw overnight in the fridge so the texture stays nice
Swaps and Alternatives
Switch up the meat—use turkey or ground beef if that's what’s handy. Skip the chicken and go for roasted sweet potato chunks or more beans for a vegetarian twist. Fans of extra cheesiness could mix in pepper jack for more kick. Need gluten free? Sub in your favorite gluten free noodles and just keep an eye so they don’t overcook
How to Serve It
They go really well with a fresh salad in a limey dressing, or heap on the chips for crunch. For even stronger Southwestern flavor try some sautéed sweet corn or your favorite salsa. I’ve taken these to parties and sliced them smaller so lots of folks can grab a bite
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A Little Background
This dish started right here in the U.S.—a blend of classic Italian and bold Southwest styles. Rolling up lasagna nods to old-school manicotti, but swapping out red sauce for enchilada turns it into something fresh. It’s a great example of how family dinners can bring traditions together in the most delicious ways
Common Recipe Questions
- → Is it okay to use cooked chicken from a previous meal?
Definitely! Slice or pull apart your leftover chicken so it mixes well with the other filling ingredients.
- → Can I make these roll ups a day ahead?
For sure. Put everything together, wrap it tight, and pop it in the fridge. If you're baking from cold, give it a few more minutes.
- → What cheese should I sprinkle on top?
A Mexican cheese blend is nice and melty, but cheddar or Monterey Jack taste great and also make the top golden and bubbly.
- → Do these freeze well?
Yep! Put them together, freeze them unbaked, and when you're ready, let them thaw overnight and pop them in the oven.
- → How do I make them meat-free?
Just ditch the chicken and toss in more beans, some sautéed mushrooms, or crumbled tofu—easy and just as tasty.
- → Will this dish be spicy?
The flavors are pretty mellow. Want more heat? Add chopped jalapeños or swap for a hot enchilada sauce.