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Cheesy Southwest Chicken Lasagna Rolls on a plate

Cheesy Southwest Chicken Lasagna Rolls

These creamy and slightly spicy lasagna rolls feature a delicious Tex-Mex twist, combining shredded chicken, cream cheese, and salsa into handy portions that are perfect for weeknights or gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8-12 pieces 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
  • 1.5-2 cups shredded cheese (cheddar or Mexican blend)
  • 1.5-2 cups salsa (mild, medium, or hot)
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned or frozen corn, drained
  • 2-3 pieces green onions, thinly sliced, for garnish
  • 1 tablespoon olive oil For greasing the dish
  • Salt and pepper To taste

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
  2. Cook lasagna noodles according to package directions until al dente. Drain and lay flat to cool so they don’t stick.
  3. 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.
  4. Spread an even layer of the chicken mixture along each noodle, leaving a small border at each edge.
  5. Roll each noodle up tightly and place seam-side down in the prepared dish, arranging rolls snugly.
Baking
  1. Pour salsa evenly over the rolls. Scatter black beans and corn across the top, then sprinkle with the remaining shredded cheese.
  2. Cover the dish with foil and bake for 25 minutes to heat through and melt the filling.
  3. Remove foil and bake uncovered for another 10–15 minutes until cheese is bubbly and golden. Broil 1–2 minutes for extra browning if desired.
  4. Let the rolls rest for 5 minutes before serving. Garnish with sliced green onions.

Notes

For a tangier filling, stir in a tablespoon of lime juice. For a creamier sauce, swap half the salsa for enchilada sauce or add sour cream. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.