Southwestern Chicken Lasagna Roll-Ups

Comfort food gets a tangy, spicy makeover with these Southwestern Chicken Lasagna Roll-Ups. Layers of tender noodles filled with creamy, zesty chicken, black beans, corn, and melty cheese are rolled and baked in a vibrant enchilada sauce. The result is a crowd-pleasing main that’s easy to assemble, perfect for weeknight dinners or potlucks, and full of bold southwestern flavors in every bite.

Why you’ll love this recipe

This recipe takes everything you adore about lasagna and reworks it into individual, handheld-style rolls that bake up with crisp edges and gooey centers. It’s flavorful without being fussy and lets you prep ahead—assemble and refrigerate before baking—or make it from start to finish in about an hour. The combination of black beans, corn, and diced green chiles brings texture and brightness, while a creamy cheese filling ties it all together. Serve with a simple salad and some sliced avocado for a complete meal.

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

Prep notes and tips

• Use a neutral, boneless cooked chicken breast or thigh, shredded or diced to the indicated amount (2 cups).
• Soften the cream cheese ahead of time so it blends smoothly into the filling.
• If your lasagna noodles are the no-boil type, follow package directions for use. For traditional dried noodles, boil until pliable but still slightly firm so they hold their shape when rolled.
• For extra brightness, squeeze a little lime over the finished rolls and add more chopped cilantro at the table.
• You can prepare the roll-ups, cover, and refrigerate for up to 24 hours before baking—great for entertaining or dinner planning.

Step-by-step directions

Follow these clear steps to turn the ingredient list into satisfying Southwestern Chicken Lasagna Roll-Ups.

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similarly sized casserole dish so the roll-ups won’t stick.
2. Cook the lasagna noodles according to the package directions until they are pliable but not mushy. Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to cool slightly and keep them from sticking together.
3. In a large mixing bowl, combine the softened 8-ounce package cream cheese and 2 1/2 cups shredded Mexican cheese. Stir until smooth and evenly blended; a rubber spatula works well to break up any lumps.
4. Add the 2 cups shredded or diced cooked chicken to the cheese mixture. Stir to incorporate the chicken thoroughly so the filling is uniform.
5. To the filling, add the following: 1 (15-ounce) can black beans (rinsed and drained), 1 (11-ounce) can yellow corn (drained), and 1 (4-ounce) can diced green chiles. Mix gently so the beans and corn are distributed without crushing them.
6. Season the filling by sprinkling in 1 packet taco seasoning and 1/2 teaspoon garlic powder. Add 1 teaspoon Cholula hot sauce for a touch of heat, then fold in 2 green onions (sliced) and 2 tablespoons chopped fresh cilantro. Stir until everything is evenly combined and tastes balanced; adjust small amounts of hot sauce if you want more or less heat.
7. Spread about 1/2 cup of the 2 (10-ounce) cans red enchilada sauce in the bottom of the prepared baking dish. This creates a saucy base that prevents sticking and adds flavor beneath the roll-ups.
8. Lay one lasagna noodle flat on your work surface. Spoon about 1/12 of the filling (roughly 1/4 to 1/3 cup depending on noodle size) in a line along one long edge of the noodle. Spread it evenly, leaving a small border at the ends so the filling doesn’t squeeze out when rolled.
9. Starting at the filled edge, gently roll the noodle into a tight spiral. Place the roll seam-side down in the baking dish on top of the enchilada sauce. Repeat this process with the remaining noodles and filling until you have 12 roll-ups arranged snugly in the dish.
10. Once all roll-ups are in the dish, pour the remaining enchilada sauce evenly over the top so each roll gets sauced. If desired, sprinkle a little extra shredded Mexican cheese on top for extra melt and a golden finish.
11. Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake an additional 10 minutes until the sauce is bubbling and the cheese is melted and starting to brown.
12. When the roll-ups are done, remove them from the oven and allow them to rest for 5 minutes to set slightly—this makes them easier to serve. Garnish with additional chopped cilantro, extra sliced green onions, or a drizzle of hot sauce if you like more heat.

Serving suggestions

These Southwestern Chicken Lasagna Roll-Ups are excellent with a crisp green salad, cilantro-lime rice, or a side of seasoned roasted vegetables. Top with sliced avocado, a dollop of sour cream or plain yogurt, and a squeeze of lime for brightness. For a heartier spread, serve with warm flour tortillas and a simple pico de gallo.

Make-ahead and storage

• To make ahead: Assemble the roll-ups in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready to bake, add about 5–10 extra minutes to the covered baking time to account for the chilled dish.
• Leftovers: Store cooled leftovers in an airtight container for up to 3 days. Reheat individual portions in the microwave or reheat the whole baking dish covered at 350°F (175°C) until warmed through.
• Freezing: To freeze, assemble the roll-ups in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. Bake from frozen at 375°F (190°C), covered, for 30–40 minutes, then uncover and bake an additional 10–15 minutes until hot and bubbly.

Ingredient swaps and variations

• Cheese: Use a cheddar-Monterey jack blend if Mexican cheese is unavailable. The flavor is similar and melts beautifully.
• Spice: Swap Cholula for your favorite hot sauce or a pinch of cayenne if you want a different heat profile.
• Vegetarian option: Replace the 2 cups shredded or diced cooked chicken with an equal amount of mashed sweet potato or roasted butternut squash and add a little extra black beans for protein.
• Beans and corn: Use fresh or frozen corn if you prefer, and swap black beans for pinto beans if that’s what you have on hand.

Final notes

This Southwest-inspired take on lasagna is adaptable, flavorful, and designed for simple execution. The combination of creamy cheese, tender chicken, earthy beans, and bright chiles creates a satisfying dish that’s comforting and lively at once. Whether you’re feeding a family or hosting friends, these Southwestern Chicken Lasagna Roll-Ups are destined to become a weeknight favorite.

Enjoy the hands-on fun of rolling, the warmth of bubbling enchilada sauce, and the gooey cheese that makes every forkful feel like a small celebration of flavor.