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Tasty Southwest Chicken Lasagna Roll Ups

Category: Where Culinary Traditions Collide

Big lasagna noodles get stuffed with juicy chicken, black beans, peppers, green onions, and loads of taco flavors. You roll them up and set them into a blend of melty cheese and smooth, creamy enchilada sauce. It's a seriously satisfying twist on lasagna, but with southwest attitude. The top turns bubbly and cheesy in the oven, then you can pop on scallions or cilantro. They're easy to prep ahead, stash in the fridge or freezer, and come out tasting awesome and filling, every time.

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Monica
By Monica Monica
Updated on Sat, 24 May 2025 14:25:24 GMT
A plate stacked with bright veggies and a cheesy rollup. Pin
A plate stacked with bright veggies and a cheesy rollup. | flavorsfuse.com

When I'm thinking about Tex-Mex comfort, Cheesy Southwest Chicken Lasagna Roll Ups are what I whip up. You get a layer of creamy enchilada sauce covering stuffed noodles loaded with oozing cheese, hearty black beans, chicken, and bursts of bell pepper. The dish vanishes quick—everyone wants seconds—and it always puts a smile on my face.

When I serve these at dinner, I swear everyone gets excited. The first round I made, I just tossed in leftover chicken from a cookout. Now it’s what I make when I want something easy but still gets wow reviews.

Tasty Ingredients

  • Smooth lasagna noodles: these make a perfect roll, soaking up all that saucy goodness. Go for the smooth kind, it helps everything hold together
  • Blend cheese (Mexican style shredded): this cheese blend melts so well. Try to find bags that use cheddar and Monterey Jack up top
  • Soft cream cheese: gives the finished sauce a creamy bite and just a bit of tang. Using full-fat makes things richer
  • Enchilada sauce (red): brings spicy warmth and pulls everything together. Pick one with flavors you like
  • Chopped cooked chicken: fills you up and makes this a hearty meal. Leftover roasted or grilled chicken works wonders
  • Bright bell peppers (chopped): adds crunch and sweet bursts of color. Use red and yellow for a nice look
  • Rinsed black beans: these add lots of fiber. Give them a good rinse to keep the salt down
  • Fresh garlic: ups the savory factor. Mince a couple of fresh cloves for best flavor
  • Chopped scallions: give a little zip and some green for the top
  • Taco seasoning (packet): makes flavor easy. I grab the ones with less salt if possible

Easy Step-by-Step Directions

Bake and Finish:
Heat your oven to 350 degrees. Slide the pan in and bake 30 to 35 minutes so it’s bubbling. Sprinkle the rest of your cheese over the top and bake a short bit more till it’s melted. A little chopped scallion or cilantro makes it look great
Set Up and Top:
Line up your cheesy rolls in a dish with half the sauce at the bottom. Once they’re cuddled in, pour the last of the enchilada mix right over everything
Roll ‘Em Up:
Spread filling all along each noodle laid out on a clean cloth. Start at the short end and roll up gently, tucking in any bits that sneak out
Mix the Filling:
Grab a big bowl and throw in your chicken, beans, bell peppers, garlic, taco seasoning, scallions, and most of your cheese. Stir till everything’s well coated and mixed up
Sauce Your Dish:
Layer half of the blended sauce into the bottom of a greased baking dish. It stops sticking and flavors the bottom rolls
Blend Up Your Sauce:
Toss cream cheese and enchilada sauce in a blender. Whiz till it’s all velvety and smooth
Boil the Noodles:
Bring a pot of salted water up to a boil. Cook noodles until they’re just soft, following what the box says. You want them soft but not soggy so they roll up easy
A plate with cheesy roll ups on a white dish. Pin
A plate with cheesy roll ups on a white dish. | flavorsfuse.com

Chopping peppers for this always makes me smile. Their color and sweetness stand out against all the cheese and tasty sauce. Plus, rolling up noodles with my kids is just plain fun—we make a little mess, it’s worth it.

Smart Storage

Let leftovers cool and slide them into a sealed container—you’ll keep them fresh in the fridge for three to five days no sweat. Want to keep ’em longer? Freeze either in a covered pan or as single pieces for up to three months. Defrost in the fridge overnight before you heat them again so the texture stays spot on

Swap These In

Don’t have chicken handy? Use cooked turkey or swap in some ground beef. Want meat-free? Toss in roasted sweet potato cubes or just more beans instead. Cheese lovers can mix in pepper jack for some extra heat. You can even do gluten free noodles—just check often so they don’t get mushy

How To Serve

I love these with a crisp green salad and lime dressing or with tortilla chips for scooping up any sauce. Sweet corn sautéed quick on the stove or a punchy salsa works well too if you’re craving more Southwest flavor. When I take these to parties, I cut them so they’re easy to grab and share

White plate with a cheesy noodle roll up. Pin
White plate with a cheesy noodle roll up. | flavorsfuse.com

History & Culture

This dish is a kitchen mashup straight out of America, taking cues from both Old World Italy and classic Southwest favorites. The rolling part is a throwback to old-school manicotti, but that swap for enchilada sauce flips it on its head. It’s a good look at how cooking at home mixes up food traditions all the time

FAQs About the Recipe

→ Will cooked chicken leftovers work for the filling?

Absolutely! Just shred or chop any cooked chicken so everything mixes well.

→ Can I put this together before I need it?

Sure thing! Get it all assembled, wrap it up, and set it in the fridge until you’re ready to bake. It’ll need more time in the oven if it’s chilled.

→ Best cheese for topping?

Mexican-blend cheese melts great, but cheddar or Monterey Jack also give you some awesome flavor and color.

→ Is freezing an option?

You can! Build the rollups and freeze them before baking. Let them thaw in the fridge overnight and bake whenever you're ready.

→ How do I swap out chicken if I want it meatless?

Use more beans, browned mushrooms, or crumbled tofu instead to make it vegetarian. They all work well here.

→ Will it be too spicy for kids or folks who don't like heat?

It’s pretty mellow—just cheesy and savory. Want extra kick? Toss in diced jalapeños or grab a hotter enchilada sauce.

Southwest Chicken Rollups

Rolled up lasagna noodles stuffed with chicken, beans, veggies, and smothered with creamy enchilada sauce for lots of kick.

Prep Time
20 min
Cooking Time
40 min
Total Time
60 min
By Monica: Monica

Category: Fusion Main Dishes

Skill Level: Moderate

Cuisine Style: Tex-Mex

Yield: 12 Servings (12 roll ups)

Dietary Preferences: ~

What You'll Need

→ Pasta

01 450 g lasagna noodles, dried

→ Sauce

02 225 g cream cheese
03 540 g enchilada sauce, red

→ Filling

04 28 g taco seasoning
05 225 g chicken, cooked and chopped
06 425 g black beans, from a can, drained
07 50 g scallions, chopped
08 200 g Mexican-style shredded cheese
09 2 garlic cloves, finely chopped
10 150 g chopped bell peppers, mixed colors

→ Topping

11 Chopped cilantro or scallions for garnish (if you want)
12 75 g shredded Mexican blend cheese

Step-by-Step Guide

Step 01

Once they’re out of the oven, toss on some fresh cilantro or sliced scallions if you’d like. Dish them up while they’re hot.

Step 02

Drizzle any leftover cream cheese enchilada sauce on top of all the roll ups. Stick foil on top and bake them for 30–35 minutes. After that, take off the foil, sprinkle on the last bit of cheese, and keep baking for about 5 minutes until it’s gooey and melted.

Step 03

Spoon the filling onto each noodle. Roll them up from one end, keeping the good stuff inside, and line them up in the baking dish with the seam facing down.

Step 04

Throw the cooked chicken, black beans, chopped peppers, garlic, 200 g cheese, scallions, and seasoning packet into a big bowl. Give it a good mix so it’s all blended.

Step 05

Blend together the enchilada sauce and cream cheese until it’s super smooth. Pour half on the bottom of your greased baking dish, spreading it out as evenly as you can.

Step 06

Boil the noodles following what it says on the box so they end up just firm (al dente). Drain ’em, then lay each noodle out on a tea towel so they don’t stick together.

Step 07

Fire up your oven to 175°C. Grab a 33 x 23 cm dish, spray a little nonstick on it, and get a big pot of salty water bubbling on the stove.

Additional Notes

  1. Pop leftovers in a sealed container and keep them in the fridge for 3 to 5 days.
  2. Wrap tightly and freeze up to 3 months if you want to save some for later. When you’re ready, thaw in the fridge overnight and heat up in the oven.
  3. If you want to get ahead, you can put it all together and store (unbaked) in the fridge for two days max. Just remember to bake a little longer if it’s cold from chilling.

Essential Tools

  • 33 x 23 cm baking dish
  • Blender
  • Mixing bowl
  • Aluminium foil
  • Large pot
  • Tea towel

Allergy Information

Review each ingredient for possible allergens and consult a healthcare professional if you're unsure.
  • Has dairy (cheese, cream cheese)
  • Has gluten (lasagna noodles)

Nutritional Facts (Per Serving)

This info is for reference purposes only and isn't a substitute for medical advice.
  • Calories: 389
  • Fats: 16 g
  • Carbohydrates: 42 g
  • Proteins: 18 g