A Spicy Perspective

Cheesy Southwest Chicken Lasagna Rolls

Best Cheesy Southwest Chicken Lasagna RollsWe are crazy over these Cheesy Southwest Chicken Lasagna Rolls, and we think you will be too!

Cheesy Southwest Chicken Lasagna Rolls
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It’s cold outside. The world looks barren. We are itching for spring. And most of us are unbearably stir crazy and driving our loved ones nuts.

As long as you’re stuck inside, make the most of it. This is the time to spice up dinner and play with flavor combinations!

A little excitement on the dinner table, in the dead of winter, is all it takes to make your family smile.

Easy Cheesy Southwest Chicken Lasagna Rolls

Today’s Cheesy Southwest Chicken Lasagna Rolls is a zesty mash-up style recipe. I combine lasagna noodles with vibrant tex mex flavor, and silky cheese sauce.

This festive combination is bold, comforting, and easy to love. My family has been known to argue over who gets to take the leftover Cheesy Southwest Chicken Lasagna Rolls for lunch the next day.

Making Cheesy Southwest Chicken Lasagna Rolls

Cheesy Southwest Chicken Lasagna Rolls are simple to make.

Start by cooking lasagna noodles to al dente. Then puree Old El Paso Red Enchilada Sauce with cream cheese. The enchilada sauce blends perfectly with the cream cheese, giving it a perky taste.

How to Make Cheesy Southwest Chicken Lasagna Rolls

Mix black beans, cooked chicken, peppers, scallions, cheese and Old El Paso Taco Seasoning together. Roll the mixture into the lasagna noodles.

Then pour the sauce over the top and bake!

Make This - Cheesy Southwest Chicken Lasagna Rolls

As the Cheesy Southwest Chicken Lasagna Rolls bake, the cheese sauce works it’s way into the rolls to make them extra rich and saucy!

Perfect Cheesy Southwest Chicken Lasagna Rolls

We could eat Cheesy Southwest Chicken Lasagna Rolls every week and never get tired of them.

You know what… We just might!

Must-Make Cheesy Southwest Chicken Lasagna Rolls

Make sure to look for Old El Paso foods at your grocery store, so you can play with zesty flavor combinations in your own kitchen this winter.

The Best Cheesy Southwest Chicken Lasagna Rolls

Disclosure: This post is sponsored by Ole El Paso. All opinions are my own.

Must-Make Cheesy Southwest Chicken Lasagna Rolls
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4.8 from 20 votes
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Cheesy Southwest Chicken Lasagna Rolls

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Cheesy Southwest Chicken Lasagna Rolls Recipe - A fun lasagna variations with huge Tex-Mex flavor, and tons of cheese sauce!
Servings: 12 rolls

Ingredients

  • 1 pound dried lasagna noodles (1 box)
  • 19 ounces Old El Paso Red Enchilada Sauce (1 can)
  • 8 ounces cream cheese
  • 1 1/2 cups chopped cooked chicken (great for using up leftovers)
  • 15 ounces black beans, drained (1 can)
  • 1 cup chopped bell pepper, (heaping) I used two colors
  • 2 cloves garlic minced
  • 2 1/2 cups shredded Mexican blend cheese, divided
  • 1/2 cups chopped scallions
  • 1 Old El Paso Taco Seasoning Packet

Instructions

  • Preheat the oven to 350 degrees F. Coat a 9 x 13 inch baking dish with nonstick cooking spray. Set a large pot of salted water over high heat, and bring to a boil.
  • Once boiling, cook the lasagna noodles according to the package instructions. Once cooked to al dente, lay them out on a clean tea towel.
  • Meanwhile, place the Old El Paso Red Enchilada Sauce in the blender and add the cream cheese. Blend until smooth. Pour half of the cheese sauce into the baking dish.
  • In a large bowl, mix the cooked chicken, black beans, bell peppers, garlic, 2 cups shredded cheese, scallions, and taco seasoning. Spread the mixture evenly over 12 lasagna noodles. Roll each noodle, tucking bits back into the rolls if they fall out. Place the rolls in the baking dish. Once all the rolls are in the dish, pour the remaining sauce over the top.
  • Bake for 30-35 minutes, then sprinkle the remaining cheese over the top. Garnish with chopped scallions or cilantro if desired.

Nutrition

Serving: 1roll, Calories: 389kcal, Carbohydrates: 42g, Protein: 18g, Fat: 16g, Saturated Fat: 8g, Cholesterol: 53mg, Sodium: 632mg, Potassium: 320mg, Fiber: 5g, Sugar: 5g, Vitamin A: 1165IU, Vitamin C: 17.9mg, Calcium: 196mg, Iron: 2mg
Course: Main Course
Cuisine: Tex-Mex
Author: Sommer Collier

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28 comments on “Cheesy Southwest Chicken Lasagna Rolls”

  1. I lost the recipe to this and couldn’t remember where I found it. Man this stuff was so good! We’ll be having it again tonight! 

  2. Made this tonight! It was… amazing!!:)

  3. We really like this recipe after changing it up a bit. I added olives, diced tomatoes and corn. Peppers didn’t soften when cooked and the chicken mixture was kind of dry. The 2nd time I made it I added a little sour cream and cream cheese to the mix. My family loved it a lot better.

  4. Made these for dinner tonight and they were delicious!!! I forgot to get peppers so I omitted them this time, but will include them next time. They were still really good even without them!! 

  5. This was AMAZING!!! It’s a little hard to roll the pasta up, but the flavor is fantastic. Absolutely will make this recipe again!

  6. The chicken mixture tastes good, but did not go well in lasagne noodle :-( 
    Maybe in flour tortillas? 

  7. This looks yummy, do the leftovers freeze well?

  8. These look yummy, do the leftovers freeze well?

  9. This is a tasty meal. The resulting dish is very pretty both in the casserole dish and on the plate. Nice colors and good mixture of textures and flavors. I personally really liked that the bell peppers are still crisp after baking, giving some nice contrast to all the other soft or chewy textures. Very pleased!!

  10. Made a couple of changes to avoid a trip to the store. Blended Rogelio tomato’s with my cream cheese and reduced bell pepper to 1/2 cup. Rave reviews, thanks for the recipe, will make it again.

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  13. I made one change – I made this lasagna style instead of rolling the Noodles. Ok, I also put cilantro in the chicken mix instead of scallions cause I’m a cilantro fiend. This was delicious! I would definitely make it again.

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  16. Looks amazing! Think I am going to make this for a girls weekend but not everyone likes peppers. What would be a good substitute? Green chilies? 

  17. I’m interested in making these! Here’s where I’m in a pickle… my SO is currently going through Lent (I am not) and I would like to figure out a way to make this meat-free. I found a similar recipe that called for vegetarian chili, which sounds interesting…but I want the cheesy goodness that this recipe has. Suggestions would be great!

    • Why not use some of the vegetarian soy protein meat substitutes in place of the chicken? I would think you wouldn’t need any more than a pound as even with a cup and a half of chicken I had filling left over after 12 lasagna noodles.

    • I’m making this weekend with the ‘Gardein’ brand of ‘chicken’ for me.  I like lasagna rolls because I can make my boyfriends with the real stuff and mine with the fake stuff and all are happy.

  18. This was absolutely delicious – I split the recipe in half and froze half (before baking) for next week to bring to a friends. I had a bit of filling leftover so plan to experiment a bit, maybe use as filling for Crescent Rolls? Anyway the combination of the cream cheese and Enchilada sauce was divine. I subbed in a can of chopped green chilis for the scallions. I’ll be trying more of your recipes!

  19. Love this southwest dinner!!!

  20. Love the idea of rolling the lasagna! Thank you so much !

  21. Lasagna rolls are always a hit!

  22. Oh my gosh do these look good!

  23. I simply cannot resist a dish as cheesy as this! Looks like absolute perfection!!

  24. Love the video!!! That sauce looks nothing short of dreamy!!! xoxo

  25. This looks so delicious! Cannot wait to try it out!