Cheesy Southwest Chicken Lasagna Rolls

These Cheesy Southwest Chicken Lasagna Rolls are a cozy mashup of Mexican flavors and classic Italian technique, featuring rolled lasagna noodles stuffed with creamy, spiced chicken filling, baked under salsa and melty cheese.

Prep Time 15

Cook Time 40

Total Time 55

Serving Size servings

Ingredients

Lasagna Rolls Ingredients

8-12 pieces lasagna noodles, cooked according to package directions Regular or no-boil; if using no-boil, follow package layering notes.
2 cups cooked chicken, shredded Rotisserie chicken works great.
1-2 tablespoons Southwestern seasoning Adjust to taste.
8 oz cream cheese, softened Can be swapped with sour cream plus a splash of milk for a lighter texture.
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 Can be replaced with other beans.
1 cup canned or frozen corn, drained Fresh corn can be used instead.
2-3 pieces green onions, thinly sliced For garnish.
1 tablespoon olive oil For greasing the dish.
to taste salt and pepper Used for seasoning.

Instructions

Preparation

Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
Cook the lasagna noodles according to package directions until al dente. Drain and lay noodles flat on a sheet of parchment or a lightly oiled surface to prevent sticking.
In a medium bowl, combine shredded chicken, Southwestern seasoning, softened cream cheese, and half of the shredded cheese. Season lightly with salt and pepper and mix until uniform and spreadable.

Assembly

Spread an even layer of the chicken mixture along each noodle, leaving a small border at the edges. Roll each noodle up tightly from one end to the other.
Place the rolls seam-side down in the prepared baking dish, fitting them snugly together.
Pour salsa evenly over the rolls. Sprinkle the remaining shredded cheese, then scatter black beans and corn across the top.

Baking

Cover the dish with foil and bake for 25 minutes to heat through and melt the filling.
Remove the foil and bake another 10–15 minutes, until the cheese is bubbly and light golden on top. If desired, broil for 1–2 minutes for extra browning, watching closely to prevent burning.
Let the rolls rest for 5 minutes before serving. Garnish with sliced green onions and enjoy.

Notes

These lasagna rolls are customizable. Use mild salsa and seasoning for kids, and feel free to add extra toppings like fresh pico de gallo or a squeeze of lime.