Southwestern Chicken Lasagna Roll-Ups

These Southwestern Chicken Lasagna Roll-Ups marry familiar comfort with a bright, taco-inspired twist. Imagine tender lasagna noodles wrapped around a creamy, spiced chicken and bean filling, bathed in red enchilada sauce and melted cheese. They’re perfect for weeknight dinners, potlucks, or when you want a cozy dish that travels well. The flavors are bold but balanced: smoky, tangy enchilada sauce, earthy black beans, sweet corn, and a little heat from green chiles and hot sauce. This dish assembles ahead and bakes quickly, so it’s approachable even when your day is busy.

Why you’ll love this recipe

Family-friendly flavors that are familiar but exciting.
Make-ahead friendly: assemble the roll-ups and refrigerate until ready to bake.
Portable and easy to portion—rolls are great for serving and reheating.
Customizable: swap in your favorite shredded cheese or add extra veggies.

Ingredients

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 filling
9×13-inch baking dish
Spoon or spatula for spreading
Aluminum foil (optional)

Prep and cook time

Prep time: 30 minutes
Cook time: 25–30 minutes
Serves: 6–8

Flavor notes and substitutions

The filling is creamy and a little spicy. If you prefer milder heat, reduce or omit the Cholula hot sauce. For extra smokiness, add a pinch of smoked paprika. If you want to add vegetables, finely diced bell pepper or spinach fold in easily. Use your preferred shredded cheese blend if Mexican cheese is unavailable.

Step-by-step Instructions

Follow these clear steps to make Southwestern Chicken Lasagna Roll-Ups. The directions below keep the original order and ingredient amounts while making each action easy to follow.

Preheat and prepare the noodles.

Bring a large pot of salted water to a boil. Add the 12 lasagna noodles and cook according to package instructions until al dente. Drain the noodles and lay them flat on a clean kitchen towel or a sheet of parchment so they don’t stick together while you prepare the filling.
Make the filling.

In a large mixing bowl, combine the following: 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, and 1/2 teaspoon garlic powder. Stir until the spices are evenly distributed.
Add creamy elements and aromatics.

To the bowl with the chicken and bean mixture, add 2 tablespoons chopped fresh cilantro, 2 green onions (sliced), 1 teaspoon Cholula hot sauce, and the 1 (8-ounce) package cream cheese (softened). Mix thoroughly until the cream cheese is fully incorporated and the filling is creamy. Taste and adjust seasoning if desired.
Stir in the cheese.

Fold in 2 1/2 cups shredded Mexican cheese into the filling. Reserve about 1/2 cup of the shredded cheese for sprinkling on top of the assembled roll-ups before baking.
Assemble the roll-ups.

Spoon about 1/3 to 1/2 cup of the filling along one long edge of each lasagna noodle. Roll the noodle gently but firmly from the filled edge to encase the filling. Place each roll seam-side down in a 9×13-inch baking dish. Arrange the rolls snugly so they don’t unroll while baking.
Add enchilada sauce.

Pour the contents of the 2 (10-ounce) cans red enchilada sauce evenly over the assembled roll-ups so each one gets a generous coating. Use a spoon to distribute the sauce between rolls and along the sides of the dish.
Top with remaining cheese.

Sprinkle the reserved 1/2 cup shredded Mexican cheese evenly over the sauced roll-ups. This will create a golden, melty top as it bakes.
Bake.

Cover the baking dish with aluminum foil and bake in a preheated 350°F oven for 20 minutes. Remove the foil and continue baking for another 5–10 minutes, until the cheese is fully melted and lightly golden. If you prefer a crispier top, place the dish under the broiler for 1–2 minutes—watch closely so it doesn’t burn.
Rest and garnish.

Remove the dish from the oven and let the roll-ups rest for 5 minutes so they set slightly. Garnish with extra chopped cilantro and sliced green onions, if desired, then serve warm. These roll-ups pair well with a fresh green salad, guacamole, or a squeeze of lime.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave individual portions for 1–2 minutes. To freeze, assemble the roll-ups in the baking dish, cover tightly with plastic wrap and foil, and freeze for up to 3 months. Bake from frozen at 350°F for about 45–55 minutes, covered for most of the cook time, then uncover to finish until the cheese is bubbly.

Serving suggestions

Serve with a dollop of sour cream or a yogurt-based topping, and fresh pico de gallo.
Offer lime wedges for squeezing over the roll-ups to brighten the flavors.
Pair with cilantro-lime rice or a crisp chopped salad for a complete meal.

Make it your own

Customize these Southwestern Chicken Lasagna Roll-Ups to your taste. For extra heat, add more Cholula hot sauce or a pinch of cayenne. To make them heartier, stir in cooked rice or quinoa with the filling. If you’d like to lighten things up, reduce the cream cheese to 4 ounces and increase the yogurt by a few tablespoons, or add roasted vegetables like zucchini and bell pepper for more color and nutrition.

Notes on ingredients

All ingredient quantities above are used as listed. The recipe calls for 12 lasagna noodles, 2 cups shredded or diced cooked chicken, and pantry staples like canned black beans and corn. The 1 packet taco seasoning and 1/2 teaspoon garlic powder provide the base savory spice. The combination of cream cheese and shredded Mexican cheese creates a rich, melty filling that contrasts nicely with the brightness from cilantro, green onions, and green chiles.

Final thoughts

These Southwestern Chicken Lasagna Roll-Ups are a playful mashup of lasagna technique and Tex-Mex flavors. They’re satisfying, shareable, and easy to make on a weeknight or for company. The steps are straightforward, and the dish rewards a little advance prep with big flavor at the table. Give them a try when you want something comforting with a zesty twist—these roll-ups are sure to become a new favorite.