I make these Cheesy Southwest Chicken Lasagna Rolls when I want the comfort of lasagna with a playful Tex‑Mex twist. They’re creamy, slightly spicy, and roll up into tidy portions that are easy to serve — perfect for weeknights, potlucks, or a crowd-pleasing Sunday dinner. If you enjoy hearty rolled lasagnas, you might also like my take on a cheesy chicken lasagna for more inspiration.

Why you’ll love this dish

This recipe takes familiar ingredients — shredded chicken, cream cheese, salsa, and melty cheddar — and turns them into handheld-style lasagna rolls that heat through quickly and slice into neat servings. It’s a great use of rotisserie chicken or leftovers, and you can dial the Southwestern seasoning and salsa heat up or down to suit kids or spice lovers.

“Family-friendly, fast to assemble, and every bite bursts with creamy, bright flavors — a new weeknight staple.” — a happy tester

I also appreciate that the format makes portioning simple. If you want to compare flavor profiles, check out this bold cheesy lasagna chicken variation that leans more classic.

How this recipe comes together

Cook lasagna noodles until al dente and let them cool so they’re easy to roll.
Mix shredded chicken with cream cheese, Southwestern seasoning and half the shredded cheese for a creamy filling.
Spread filling on each noodle, roll tightly, and place seam-side down in a greased baking dish.
Cover rolls with salsa, sprinkle on beans, corn and remaining cheese.
Bake covered to warm through, then uncover to brown the top. Let rest briefly before garnishing with green onions.

This overview helps you know what’s coming and keeps the assembly calm and efficient.

What you’ll need

8–12 lasagna noodles, cooked according to package directions (use fewer for deeper rolls)
2 cups cooked chicken, shredded (rotisserie chicken works great)
1–2 tablespoons Southwestern seasoning (adjust to taste)
8 oz cream cheese, softened
1 1/2–2 cups shredded cheese (cheddar or Mexican blend)
1 1/2–2 cups salsa (mild, medium, or hot)
1 cup canned black beans, drained and rinsed
1 cup canned or frozen corn, drained
2–3 green onions, thinly sliced, for garnish
1 tablespoon olive oil (for greasing the dish)
Salt and pepper to taste

Notes and substitutions inline: For a tangier filling, stir in a tablespoon of lime juice. For a saucier top, use 2 cups salsa. If you prefer a creamier sauce, swap half the salsa for enchilada sauce or add a few tablespoons of sour cream. You can find a related creamy option in the white sauce version if you’d like to experiment.

Step-by-step instructions

Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
Cook lasagna noodles according to package directions until al dente. Drain and lay flat to cool so they don’t stick.
In a medium bowl, combine shredded chicken, Southwestern seasoning, softened cream cheese, and half the shredded cheese. Season with salt and pepper. Mix until evenly combined.
Spread an even layer of the chicken mixture along each noodle, leaving a small border at each edge to prevent filling from spilling out.
Roll each noodle up tightly and place seam-side down in the prepared dish, arranging rolls snugly so they support each other while baking.
Pour salsa evenly over the rolls. Scatter black beans and corn across the top, then sprinkle with the remaining shredded cheese.
Cover the dish with foil and bake for 25 minutes to heat through and melt the filling.
Remove foil and bake uncovered for another 10–15 minutes until cheese is bubbly and golden. Broil 1–2 minutes if you want extra browning — watch carefully to avoid burning.
Let the rolls rest 5 minutes before serving. Garnish with sliced green onions and serve warm.

These concise steps keep assembly moving and prevent overcooking the noodles or drying the filling.

Best ways to enjoy it

Plate one or two rolls per person and spoon a little of the pan juices over the top.
Serve with a crisp green salad, cilantro-lime rice, or tortilla chips for scooping.
Offer toppings on the side: guacamole, sour cream, pickled jalapeños, or fresh pico de gallo.
For a lighter meal, pair a single roll with a big mixed-greens salad and a squeeze of lime.

Storage and reheating tips

Refrigerate leftovers in an airtight container for 3–4 days. Reheat individual portions in the microwave on medium power for 1–2 minutes, or reheat the whole dish covered with foil at 350°F (175°C) for about 20–25 minutes until hot.
To freeze: assemble rolls in a freezer-safe dish, cover tightly, and freeze up to 3 months. Bake from frozen at 375°F (190°C) covered for 35–45 minutes, then uncover and bake another 10–15 minutes until bubbly. Thaw overnight for best results.
Food safety: keep chicken and dairy refrigerated before baking, and don’t leave cooked lasagna out at room temperature for more than 2 hours.

Pro chef tips

Use room-temperature cream cheese — it mixes more smoothly and gives a silkier filling.
Don’t overcook noodles; al dente noodles are easier to roll and won’t fall apart after baking.
Tight rolls look neater and cut cleaner. Tuck the ends under slightly to keep filling contained.
If your salsa is very saucy, reduce to 1 1/2 cups to avoid a soggy top.
For convenience, swap homemade shredded chicken for rotisserie to save time. For veggie inspiration, take cues from this spinach and mushroom lasagna — you can easily fold sautéed vegetables into the filling.

Creative twists

Chicken chorizo roll: replace half the chicken with cooked chorizo for a smoky kick.
Vegetarian: omit chicken and increase black beans and corn; add roasted bell pepper and zucchini.
Low-carb: use corn or flour tortillas instead of noodles and assemble similarly for a Southwestern enchilada-roll hybrid.
Gluten-free: use gluten-free lasagna noodles or oven-ready rice-based noodles.
Deluxe: stir roasted poblano peppers and a handful of cilantro into the filling for extra depth.

Your questions answered

Q: Can I assemble these ahead of time?
A: Yes. Assemble, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered baking time if chilled straight from the fridge.

Q: Can I freeze the cooked leftovers?
A: Absolutely. Store cooled rolls in a freezer-safe container up to 3 months. Thaw overnight in the fridge and reheat covered at 350°F (175°C) until warm.

Q: What can I use instead of cream cheese?
A: For a lighter option, use plain Greek yogurt mixed with a little sour cream (about a 2:1 ratio) — fold in gradually so the filling stays creamy. The texture will be a touch tangier and looser.

Q: How spicy will this be?
A: Heat depends on the Southwestern seasoning and salsa you choose. Use mild salsa and 1 tablespoon seasoning for a milder result; increase both for more kick.

Q: Can I make this gluten-free?
A: Yes — use gluten-free lasagna noodles or swap large corn tortillas and adjust baking times slightly.

Conclusion

These Cheesy Southwest Chicken Lasagna Rolls are adaptable, family-friendly, and perfect when you want satisfying comfort food with Tex‑Mex flavor. For a similar rolled lasagna recipe with a spicy twist, check the detailed version at Southwest Chicken Lasagna Roll Ups Recipe – A Spicy Perspective. If you prefer a creamier, milder take, see the helpful walkthrough at Creamy Southwest Chicken Lasagna Rolls – Living Sweet Moments.