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!
Servings 8
Calories 584kcal
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!
Nutrition
Calories: 584kcal | Carbohydrates: 66g | Protein: 29g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 84mg | Sodium: 1350mg | Potassium: 508mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2045IU | Vitamin C: 35.3mg | Calcium: 293mg | Iron: 3.1mg