Have a comforting and flavorful dinner on the table in less than one hour with this delicious Southwest Chicken Lasagna Rolls recipe. Freezable too!
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Creamy Southwest Chicken Lasagna Rolls
Casseroles, lasagnas, enchiladas, who doesn’t love comfort food?
Delicious pasta rolls filled with chicken, cheese, veggies, and black beans. Then baked in a cheesy enchilada sauce. Can’t go wrong with that.
Serve with a green salad on the side and dinner is ready.
Not only are these Chicken Lasagna Rolls great as a weeknight meal, but they are also perfect for entertaining as well.
But honestly, what I love about this dish, is that you can make a double batch and freeze. Buy extra pyrex dishes so you can prep and freeze.
Simply place the frozen lasagna rolls in the oven covered for approximately 90 minutes and voila! dinner is ready.
My friend just had a baby, so I made a batch for home and the other one was sent to her.
I remember when I first became a new mom. I felt like nights were eternal and days just flew by.
I was so inexperienced that I didn’t know how many pj’s and diapers to buy in one size or how to assemble the stroller. Sleep deprivation did not help.
So if you know a new mom out there, make dinner for her, acts of kindness will go a long way. These Creamy Southwest Chicken Lasagna Rolls are my suggestion!
There were so many things to learn so quickly, that it was hard to keep up.
I hope you can try these delicious Southwest Chicken Lasagna Rolls at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet.
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Southwest Chicken Lasagna Rolls
Ingredients
- 16 oz lasagna noodles
- 19 oz enchilada sauce
- 8 oz cream cheese softened
- 1 1/2 cups shredded chicken
- 14.5 oz black beans
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 2 cloves garlic minced
- 2 1/2 cup Mexican cheese shredded
- 3 scallions sliced
- 1 packet low-sodium taco seasoning
Instructions
- Preheat oven to 350F and grease a 13 x 9-inch casserole pan with cooking spray.
- Prepare lasagna noodles as directed on package and drain
- Pulse together enchilada sauce and cream cheese in a blender until combined. Pour half of the mixture into the prepared casserole pan
- Combine shredded chicken, drained black beans, chopped peppers, garlic, 2 cups of Mexican cheese, sliced scallions, and taco seasoning in a large bowl and toss
- Lay lasagna noodles out on a clean work surface and spread chicken mixture evenly over them. Roll each noodle up and place in the casserole pan
- Pour the rest of the enchilada/cream cheese sauce over the rolled lasagna
- Bake for 30-35 minutes, sprinkling with the remaining 1/2 cup of cheese 5 minutes before you remove it from the oven.
- Enjoy!
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