Effortless Southwest Chicken Roll Ups (Print Version)
# Ingredients:
→ Pasta
01 -
450 g dry lasagna sheets
→ Sauce
02 -
540 g canned enchilada sauce, red
03 -
225 g soft cream cheese
→ Filling
04 -
28 g taco spice blend
05 -
200 g shredded Mexican-style cheese
06 -
2 garlic cloves, finely chopped
07 -
150 g diced bell peppers (use mixed colors)
08 -
425 g black beans from a can, rinsed
09 -
50 g sliced scallions
10 -
225 g cooked chicken breast, cut up
→ Topping
11 -
75 g more shredded Mexican cheese
12 -
Fresh cilantro or more scallions for topping (totally up to you)
# Instructions:
01 -
Sprinkle with chopped cilantro or some scallions if you like. Dish it up while it’s warm.
02 -
Pour the rest of that cheesy enchilada sauce over all the rolls. Hide it under foil and bake 30–35 minutes. Pull off the foil, cover with the last 75 g of cheese, and pop it back in for 5 minutes so the cheese melts up top.
03 -
Spread out the filling on each cooked noodle, then roll them up nice and snug. Place each one seam down in your pan.
04 -
In a big bowl, toss together your chicken bits, black beans, chopped peppers, garlic, that 200 g of shredded cheese, scallions, and taco powder. Mix until it feels even.
05 -
Blend cream cheese and enchilada sauce until creamy. Pour half that mix on the bottom of your baking dish.
06 -
Steam noodles in salted water following the box step-by-step. Drain them well and lay each piece flat so they don’t stick together.
07 -
Crank your oven up to 175°C. Spray a 33 x 23 cm pan so stuff doesn’t stick. Fill a huge pot with salted water and get it boiling.
# Notes:
01 -
Shove any leftovers in a tight-lid container in the fridge and they’ll be good for 3–5 days.
02 -
To freeze: wrap everything up snug and stash for up to 3 months. Thaw in your fridge overnight, then warm up in your oven.
03 -
You can put these roll ups together a couple days early—just keep in the fridge and add 5–10 more minutes to bake when cold.