Southwest Chicken Lasagna Rolls
Have a comforting and flavorful dinner on the table in less than one hour with this delicious Southwest Chicken Lasagna Rolls recipe. Freezable too!
Ingredients
- 16 oz lasagna noodles
- 19 oz can 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
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Preheat oven to 350F and grease a 13 x 9-inch casserole pan with cooking spray.
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Prepare lasagna noodles as directed on package and drain
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Pulse together enchilada sauce and cream cheese in a blender until combined. Pour half of the mixture into the prepared casserole pan
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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
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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
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Pour the rest of the enchilada/cream cheese sauce over the rolled lasagna
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Bake for 30-35 minutes, sprinkling with the remaining 1/2 cup of cheese 5 minutes before you remove it from the oven.
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Enjoy!