Southwestern Chicken Lasagna Roll-Ups

Cheesy, flavorful lasagna roll-ups filled with chicken, beans, and southwestern spices for an easy weeknight dinner.

Prep Time 20

Cook Time 30

Total Time 50

Servings 6 servings

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Cook the lasagna noodles according to package directions in a large pot of salted boiling water until al dente; drain and spread them out to prevent sticking.
In a large bowl, combine the cooked chicken, rinsed and drained black beans, drained corn, diced green chiles, taco seasoning, garlic powder, sliced green onions, chopped cilantro, Cholula hot sauce, and 1 1/2 cups of the shredded Mexican cheese; mix until evenly combined and set aside.
In another large bowl, beat the softened cream cheese with about 1/2 cup of the enchilada sauce using a hand mixer until smooth; then beat in the remaining enchilada sauce until fully incorporated.
Spoon about 1/3 cup of the enchilada-cream cheese mixture into the bottom of the prepared baking dish and spread evenly.
Stir one-third of the enchilada-cream cheese mixture into the chicken filling to moisten it.
Divide the chicken mixture evenly among the 12 cooked lasagna noodles, spreading the filling along each noodle, then roll each noodle up and place seam-side down in the baking dish. Add any leftover filling into the dish around the rolls.
Pour any remaining enchilada-cream cheese mixture over the roll-ups, then bake uncovered for 25 minutes.
Remove from the oven, sprinkle with the remaining 1 cup of shredded Mexican cheese, and return to the oven for 5 minutes until the cheese is melted; serve warm.