Southwest Chicken Rollups (Printable Version)
Rolled up lasagna noodles stuffed with chicken, beans, veggies, and smothered with creamy enchilada sauce for lots of kick.
# 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:
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.
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.
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.
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.
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.
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.
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:
01 -
Pop leftovers in a sealed container and keep them in the fridge for 3 to 5 days.
02 -
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.
03 -
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.