Southwest Chicken Rollups (Printable Version)
# What You'll Need:
→ Pasta
01 -
450 g uncooked lasagna sheets
→ Sauce
02 -
225 g soft cream cheese
03 -
540 g bottled red enchilada sauce
→ Filling
04 -
28 g taco flavoring mix
05 -
2 cloves garlic, finely chopped
06 -
50 g chopped green onions
07 -
150 g chopped rainbow bell peppers
08 -
200 g grated Mexican cheese mix
09 -
425 g black beans from a can, rinsed
10 -
225 g cooked chicken pieces
→ Topping
11 -
Chopped cilantro or extra green onions (for topping, if you want)
12 -
75 g shredded Mexican cheese blend
# Steps to Follow:
01 -
Scatter some chopped cilantro or green onions over the top if you feel like it. Enjoy while it's warm.
02 -
Pour the rest of the creamy enchilada sauce everywhere on the roll ups. Cover the dish with foil and let it bake for around 30 to 35 minutes. Pop off the foil, sprinkle that last bit of cheese, and bake it a few more minutes till melted and gooey.
03 -
Spoon the chicken filling onto each noodle. Roll 'em up and set them down seam side down in your greased dish.
04 -
Toss chicken, black beans, all the peppers, garlic, cheese, scallions, and taco seasoning into a bowl and mix it all up so it's combined.
05 -
Blend together the enchilada sauce and cream cheese in a blender till it's nice and smooth. Pour half of it over the bottom of your greased baking pan.
06 -
Drop the lasagna noodles into a big pot of boiling salted water. Cook them as the package says so they're just tender. Drain and lay them out flat on a towel so they don't stick together.
07 -
Set your oven to 175°C and start heating. Give a 33 x 23 cm baking pan a quick spray with nonstick stuff. Get a big pot of salted water boiling while you're at it.
# Additional Tips:
01 -
Pop leftovers into a sealed box, keep them in the fridge, and they'll be fine for up to 5 days.
02 -
If you're freezing, wrap everything up tight and freeze for about 3 months. Thaw it in the fridge overnight before baking.
03 -
Want to work ahead? Put it all together but don't bake. Cover and chill for up to two days. Add 5–10 extra minutes to your baking time if baking from cold.