Southwestern Chicken Lasagna Roll-Ups
Welcome to a vibrant, cozy recipe that combines bold Southwestern flavors with the comforting feel of classic lasagna. These Southwestern Chicken Lasagna Roll-Ups are layered, cheesy, and secretly simple—perfect for weeknight dinners, a casual gathering, or any time you want something satisfying that still feels a little special. The filling is a fiesta of shredded chicken, black beans, corn, and zesty chiles. Rolled into lasagna noodles and smothered in enchilada sauce and melty Mexican cheese, every bite is a harmony of creamy, tangy, and smoky notes.
Why you’ll love this recipe
- Family-friendly and customizable: swap the heat level or add extra veggies.
- Efficient and make-ahead friendly: assemble ahead and bake later.
- All the comfort of lasagna, but with bright Southwestern flavors and a fun roll-up presentation.
Ingredients
Make sure you have everything on hand before you start. The ingredient list below is your single source of truth for quantities and names.
- ▢12 lasagna noodles
- ▢2 cups shredded or diced cooked chicken
- ▢1 (15-ounce) can black beans, rinsed and drained
- ▢1 (11-ounce) can yellow corn, drained
- ▢1 (4-ounce) can diced green chiles
- ▢1 packet taco seasoning
- ▢1/2 teaspoon garlic powder
- ▢2 green onions, sliced
- ▢2 tablespoons chopped fresh cilantro
- ▢1 teaspoon Cholula hot sauce
- ▢2 1/2 cups shredded Mexican cheese
- ▢1 (8-ounce) package cream cheese, softened
- ▢2 (10-ounce) cans red enchilada sauce
Equipment
- Large pot for boiling noodles
- Large bowl for mixing the filling
- 9×13-inch (or similar) baking dish
- Wooden spoon or spatula
- Slotted spoon or tongs to lift noodles
- Aluminum foil (optional)
Prep and timing
Total time will depend on pasta cooking and baking: plan for about 20–30 minutes active prep and 20–25 minutes bake time. If you’d like to assemble ahead, you can refrigerate the roll-ups (covered) for a day and bake when ready.
Flavor tips and substitutions
- Swap roasted sweet corn for canned if you prefer a slightly sweeter, smoky profile.
- Add diced bell pepper for extra crunch and color.
- For a milder dish, reduce or omit the Cholula hot sauce and use mild enchilada sauce.
- To add a smoky touch, stir 1/2 teaspoon smoked paprika into the filling.
Step-by-step instructions
Below are clear, rewritten directions for making the Southwestern Chicken Lasagna Roll-Ups. They follow the order of the ingredients and keep amounts exactly as listed.
- Preheat your oven to 375°F (190°C). Lightly oil your 9×13-inch baking dish or coat it with nonstick spray so the roll-ups don’t stick while baking.
- Bring a large pot of salted water to a rolling boil. Add the 12 lasagna noodles and cook until they are al dente—tender but still slightly firm—according to package instructions. This usually takes 8–10 minutes, depending on the brand.
- Once the noodles are cooked, use tongs or a slotted spoon to transfer them to a large rimmed baking sheet or a clean surface. Spread them out so they don’t stick together. If the noodles stick slightly, you can briefly rinse them under cool water to separate, then lay them flat and pat dry.
- While the pasta is cooking, prepare the filling. In a large mixing bowl, combine 2 cups shredded or diced cooked chicken, the rinsed and drained contents of 1 (15-ounce) can black beans, and the drained contents of 1 (11-ounce) can yellow corn.
- Add 1 (4-ounce) can diced green chiles to the bowl. Sprinkle in 1 packet taco seasoning and 1/2 teaspoon garlic powder. Stir these into the mixture so the spices coat the chicken, beans, and corn evenly.
- Fold in 2 green onions, sliced, and 2 tablespoons chopped fresh cilantro. Add 1 teaspoon Cholula hot sauce and mix everything together until well combined.
- In a separate small bowl, beat or soften 1 (8-ounce) package cream cheese until smooth. Stir the cream cheese into the chicken and bean mixture until it’s evenly incorporated and creates a creamy filling.
- Reserve 1/2 cup of the shredded Mexican cheese from the 2 1/2 cups total for topping. Stir the remaining shredded Mexican cheese into the filling so the mixture is cheesy and cohesive.
- Spoon about 1/3 to 1/2 cup of the filling across one end of each lasagna noodle. Spread the filling evenly in a single layer along the noodle, leaving a small margin at the ends so it rolls neatly.
- Carefully roll each noodle from the filled end to the dry end, creating neat roll-ups. Place each roll-up seam-side down into the prepared baking dish in a single layer. You should be able to fit most or all of the roll-ups in one 9×13-inch pan; if needed, arrange them snugly without overlapping.
- Open and pour both cans of red enchilada sauce (2 cans, 10 ounces each) evenly over the roll-ups. Use a spoon to gently spread some sauce between the rolls so each one is nicely coated and will stay moist while baking.
- Sprinkle the reserved 1/2 cup of shredded Mexican cheese over the top of the sauced roll-ups so the tops melt and form a golden, bubbly layer.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes. After 15 minutes, remove the foil and continue baking for another 5–10 minutes, or until the cheese on top is fully melted and slightly golden at the edges.
- Once baked, remove the dish from the oven and let the roll-ups rest for 5 minutes to set. Garnish with extra sliced green onions and chopped cilantro if desired. Serve warm, spooning any extra sauce from the pan over each portion.
Serving suggestions
- Top with a dollop of sour cream or plain yogurt and a squeeze of lime for fresh tang.
- Serve alongside a crisp green salad or a simple avocado and tomato salad.
- For extra crunch, scatter crushed tortilla chips or toasted pepitas on top just before serving.
Make-ahead and storage
- To assemble ahead: Prepare roll-ups up to step 11, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When ready to eat, bring them to room temperature for about 20 minutes, then bake as directed, adding a few extra minutes if still cold from the refrigerator.
- To freeze: Place assembled, unbaked roll-ups in a freezer-safe dish, cover tightly, and freeze. Thaw overnight in the refrigerator before baking, or add extra baking time if baking from frozen (cover with foil and bake longer until heated through).
- Leftovers will keep in an airtight container in the refrigerator for 3–4 days. Reheat in the oven at 350°F until warmed through, or microwave individual portions for quick reheating.
Notes on protein and ingredients
The recipe calls for 2 cups shredded or diced cooked chicken as the primary protein. Use a cooked chicken of your choice—rotisserie-style or home-cooked breasts or thighs that have been shredded or diced—to achieve the texture you like. The rest of the ingredients, including black beans, corn, green chiles, and cream cheese, combine to create a creamy, hearty filling that pairs perfectly with enchilada sauce and melted Mexican cheese.
Final thoughts
These Southwestern Chicken Lasagna Roll-Ups strike a satisfying balance between comfort food and bold Southwestern flavor. They’re fun to assemble, adaptable to your taste, and make a crowd-pleasing centerpiece for weeknight dinners or relaxed weekends. The combination of tender chicken, bright cilantro and green onions, creamy cheese, and tangy enchilada sauce ensures each bite is layered with flavor.
Give this recipe a try, and don’t be afraid to personalize it—add a little charred corn, swap in a smoky pepper, or top with fresh pico de gallo. However you choose to prepare them, these roll-ups are a deliciously clever way to enjoy familiar ingredients in an exciting, new format.
Happy cooking—and enjoy every cheesy, saucy bite of your Southwestern Chicken Lasagna Roll-Ups!
Southwestern Chicken Lasagna Roll-Ups
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain and lay noodles flat so they don't stick.
- In a large bowl, combine the chicken, drained black beans, drained corn, diced green chiles, taco seasoning, garlic powder, sliced green onions, chopped cilantro, Cholula, and 1 1/2 cups of the shredded Mexican cheese; mix until evenly combined and set aside.
- In another large bowl, use a hand mixer to beat the softened cream cheese with about 1/2 cup of the enchilada sauce until smooth, then beat in the remaining enchilada sauce until fully combined.
- Spoon about 1/3 cup of the enchilada-cream cheese sauce into the bottom of the prepared baking dish and spread to coat.
- Stir one-third of the enchilada-cream cheese mixture into the chicken filling to moisten it.
- Divide the chicken mixture evenly among the 12 lasagna noodles, spreading it in a line along each noodle. Roll each noodle up tightly and place seam-side down in the prepared baking dish. Add any filling that falls off into the dish.
- Pour the remaining enchilada-cream cheese sauce over the assembled roll-ups, then bake uncovered for 25 minutes.
- Remove the dish from the oven, sprinkle the remaining 1 cup of shredded Mexican cheese over the top, and return to the oven for 5 minutes, or until the cheese is melted.
- Let the roll-ups rest a few minutes, then serve warm.
Notes
- Use rotisserie chicken to save time.
- Lay noodles on a lightly oiled sheet to prevent sticking.
- Adjust hot sauce to taste.
- Make sure cream cheese is softened for easy mixing.
