Southwest Chicken Lasagna Roll Ups
by Sommer Collier — last updated on Aug 27, 2025 
This easy, Cheesy Southwest Chicken Lasagna Roll Ups recipe features lasagna noodles rolled around a filling of chicken, beans, and veggies and topped with a cheesy, aromatic enchilada cream sauce. It’s a delicious twist on an Italian favorite with zesty Southwestern flavors!
Southwest Chicken Lasagna Roll-Ups for the Win!
In a dinner rut? I know just how difficult it can be to come up with new and delicious dinner ideas that is guaranteed to be a hit with the family. (The struggle is real!)
This cheesy Southwest lasagna is a bold, Tex-Mex take on classic lasagna everyone will ask for again and again!
Sommer’s Recipe Notes
I’ve made several different versions of this dish, including using different fillings and ratios of cheese. Here is my tried-and-true recipe that has just the right balance of proteins, veggies, and cheese all rolled up into tender pasta noodles!
Why You’ll Love This Southwest Chicken Lasagna Roll Ups Recipe
- Quick and Easy Weeknight Dinner – Use leftover chicken (or shredded rotisserie chicken) and throw in whatever beans and veggies you have on hand, and the filling comes together in under 5 minutes!
- Bold and Cheesy – There’s cheese and taco seasoning in the filling, and the sauce is a mixture of tangy cream cheese and red enchilada sauce.
- Great to Customize – Although this is our favorite way to make chicken enchilada lasagna rolls, there are several ways to easily change up ingredients to suite your tastes.
Go ahead and plan to make this for dinner recipe tonight, or to prep and freeze for a convenient make ahead dish!
Ingredients You Need
- Dried Lasagna Noodles – One box will fit a 9×13 baking tray
- Lasagna Rolls Filling – We’re using a bounty of chopped cooke chicken, drained canned black beans, chopped bell pepper, garlic, scallions, taco seasoning and shredded cheese.
- Cheesy Enchilada Sauce – A simple and delicious combo of Old El Paso Red Enchilada Sauce and cream cheese.
Recipe Variations
- Protein – Try adding shredded pork or ground beef to this recipe for a similar texture. You can also add pre-cooked ground beef or ground turkey but this will add a bit of moisture so the lasagna will be saucier!
- Veggies – Consider mixing in chopped zucchini, kale, or spinach along with the bell pepper.
- Enchilada Sauce – Swap mild red for green enchilada sauce (verde) with a bit more heat.
- Spicy – Use a spicy hot enchilada sauce for some serious heat.
- Low Fat – Ok maybe not low low fat, but lowER fat… But you can use low fat cream cheese and shredded cheese to make a slightly lighter chicken enchilada lasagna.
How To Make Southwest Lasagna Roll Ups
As the Cheesy Southwest Chicken Lasagna Rolls bake, the cheese sauce works its way into the rolls to make them extra rich and saucy!
Pro Tip: If the cheese starts to get too toasty on the top, cover the baking dish with foil.
Find the full Southwest Chicken Lasagna Roll Ups recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – When they are stored in an airtight container, these rolls can last 3 to 5 days in the fridge.
- Freezing – This is a great freezer recipe! Cover well and freeze for up to 3 months. Place it in the fridge the night before you want to serve it, then bake it in the oven to reheat.
- Make Ahead – Prep these cheesy Southwestern lasagna rolls ups all the way up to baking, then cover and refrigerate for several days. Straight from the refrigerator, the baking time will be closer to 40-45 minutes.
Serving Suggestions
Easy lasagna roll ups can be served on their own or with a variety of side dishes!
Serve this cozy dish with Classic Garlic Bread, Mexican Street Corn Salad, Brazilian Chopped Salad, or Crunchy Beet and Carrot Slaw.
You can also serve these lasagna enchiladas with refried beans with homemade queso and salsa!
Frequently Asked Questions
The spice in this dish comes from the red enchilada sauce and the taco seasoning, neither of which is that spicy. If you like a spicy kick, add some cayenne pepper or red pepper flakes to the filling!
Yes, in order to get the oven-ready noodles soft enough to roll up, you can boil them until al dente!
Absolutely! You can simply omit the chicken and add extra beans for vegetarian southwest lasagna rolls, or add in some diced tofu for some extra protein!
More Lasagna Recipes
Similar Recipes You Might Like
- 5-Ingredient Cheesy Chicken Chili Recipe
- Keto Lasagna Roll-Ups Recipe (Made With Zucchini!)
- Cheesy Chicken Alfredo Pasta Bake Recipe
- Cheesy Chicken Spaghetti with Rotel (Casserole Recipe)
- Best Vegetarian Pot Pie Recipe
- Rustic Ribollita Recipe (Tuscan White Bean Soup)
- Broiled Salmon Recipe with Garlic Herb Butter
- Best Hamburger Patty Recipe
Disclosure: This post is sponsored by Ole El Paso. All opinions are my own.
Southwest Chicken Lasagna Roll Ups Recipe
Video
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.
Notes
- Storing Leftovers – When they are stored in an airtight container, these rolls can last 3 to 5 days in the fridge.
- Freezing – This is a great freezer recipe! Cover well and freeze for up to 3 months. Place it in the fridge the night before you want to serve it, then bake it in the oven to reheat.
- Make Ahead – Prep these cheesy Southwestern lasagna rolls ups all the way up to baking, then cover and refrigerate for several days. Straight from the refrigerator, the baking time will be closer to 40-45 minutes.
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.
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.
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?
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.
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!
Love this southwest dinner!!!
Love the idea of rolling the lasagna! Thank you so much !
Lasagna rolls are always a hit!
Oh my gosh do these look good!
I simply cannot resist a dish as cheesy as this! Looks like absolute perfection!!
Love the video!!! That sauce looks nothing short of dreamy!!! xoxo
This looks so delicious! Cannot wait to try it out!