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When you're craving something cozy but with a kick, these Southwest chicken lasagna roll ups totally hit the spot. Tender chicken and beans snuggled up in gooey cheese and smoky enchilada sauce use stuff you probably already have. After a fun road trip through New Mexico, mixing Italian noodles with Tex Mex flavors became a must-make at our place.
Everyone at my place wants another helping whenever I make this. The first time I served it to my neighbor, they straight up begged me to show them how to make it. It’s a total crowd-pleaser at neighborhood potlucks too.
Irresistible Ingredients
- Scallions: Fresh green onions with crispy white ends add a pop of color and fresh flavor
- Shredded Mexican blend cheese: Super melty and rich, great fresh grated or buy pre-shredded to save time
- Garlic: Sharper kick if you use fresh cloves, skip bottled for best taste
- Taco seasoning: Packs in that punchy Southwest flavor, homemade or your favorite store mix is fine
- Bell pepper: Crunch and color, try mixing different colors like yellow, green, and red
- Canned black beans: Rinse them well so they're not salty and you get plenty of fiber
- Red enchilada sauce: Pick a good brand or homemade—this brings smoky, bold flavor to everything
- Dried lasagna noodles: Check for semolina in the ingredients so they won't get mushy after baking
- Cooked chicken: Rotisserie or leftover roast works best, tender pieces, not dry bits
- Cream cheese: Choose block-style, full fat is best for that extra creamy texture
- More cheese and sliced scallions or chopped cilantro: For piling on top before it goes in the oven
Easy Step-by-Step
- Finish with Cheese and Garnish:
- After baking, uncover and scatter the rest of the shredded cheese across the top. Bake just until you see the cheese bubbling, then pull it out. Sprinkle extra scallions or cilantro over everything and dish up while it's hot.
- Add Sauce and Bake:
- Pour the leftover enchilada cream sauce all over the tops so everything’s covered. Wrap with foil and bake for about half an hour, up to thirty-five minutes so the rolls steam and stay soft.
- Assemble the Roll Ups:
- Take your cooled noodles, lay them flat. Drop a thick line of the chicken-veggie filling across each, then slowly roll them up. Place seam side down in the pan, pushing them together tight so they hold their shape.
- Mix the Filling:
- Get a big bowl and toss in the cooked chicken, diced peppers, garlic, rinsed black beans, most of the cheese, chopped scallions, plus every bit of taco seasoning. Stir until everything's mixed bright and even.
- Blend the Sauce:
- Throw all the cream cheese and enchilada sauce in your blender and blitz till creamy and smooth. Spread half this sauce in the bottom of your baking dish, making sure to push it into the corners.
- Boil and Prep the Pasta:
- Salt water in a big pot, boil. Cook your noodles till they’re bendy but not overdone. Drain gently, then lay noodles out on a towel so they don’t stick or rip.
- Preheat the Oven:
- Turn your oven to 175°C so it's getting warm. Lightly grease a 33x23 cm baking dish before you get going to keep things from sticking.
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Folks always rave about how the sauce is extra creamy, thanks to the cream cheese. My kids go for any slice with bright bell pepper, and it's a race to see who can dip up the last drop of sauce with their noodles.
Saving Leftovers
Stick any leftovers in a sealed container in your fridge and they’ll keep for days. The creamy sauce keeps noodles soft so reheating in the oven or microwave works easily. If you want to freeze, wrap the unbaked or baked dish tight with foil or stash in a freezer bag—it’ll stay good for up to three months. Just let it thaw slowly in your fridge before you warm it up for best results.
Swapping Ingredients
No chicken? Toss in turkey, pork, or even some cooked jackfruit if you want it meat-free. Beans are totally swappable—you can use kidney or pinto beans. Skip the cheese for dairy-free, and definitely try homemade enchilada sauce if you’ve got a batch. Store-bought works fast and still tastes awesome.
How to Serve
Best served next to a crisp green salad with a splash of limey vinaigrette, or maybe simple rice and avocado coins. Give the hot rolls an extra squeeze of lime juice for a fresh zing. If you’re eating casual, just plop the baking dish on the table and dig in with some tortilla chips for scooping extra sauce.
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Fun Food Origin
Mixing Texan and New Mexican flavors with Italian pasta gives these lasagna roll ups a fun twist. Using taco spice and enchilada sauce instead of classic Italian flavors makes this dish an easy way to blend two delicious food traditions.
Frequently Asked Questions
- → Can I swap the chicken for something else?
Totally. Use some shredded turkey or even cooked ground beef instead. If you want it veggie, toss in mushrooms you’ve cooked up or extra beans instead of the chicken.
- → Should the pasta be cooked before rolling?
Yep, you’ll want to boil the noodles so they’re just tender. This way, they’ll roll nicely and bake up soft—not tough or mushy.
- → What’s a good way to turn up the heat?
Just add chopped jalapeños into the filling mix, or splash in your favorite hot sauce with the enchilada sauce if you like it fiery.
- → Is it possible to get these ready ahead of time?
For sure. You can roll them up and stick them in the fridge (unbaked) for up to two days. If you’re baking from cold, let them cook an extra 5 to 10 minutes.
- → What should I serve on the side?
Salad, Spanish rice, or even roasted veggies pair awesomely and balance out those bold, cheesy flavors.
- → How do I keep leftovers fresh?
Let them cool down, then stash in an airtight container. They’ll stay good in the fridge about five days or in the freezer three months.