Southwestern Chicken Lasagna Roll-Ups are full of diced chicken, black beans, corn, and taco seasoning and covered in a creamy enchilada sauce. Such a delicious mash-up of Italian and Mexican food. With a nice spicy kick, these Southwestern Chicken Lasagna Roll-Ups are bursting with flavor.

 
I love to make Lasagna Roll-Ups. They are so much fun to make and roll up and they are easier to serve than regular lasagna since they come pre-portioned.

HOW TO MAKE SOUTHWESTERN CHICKEN LASAGNA ROLL-UPS:

Cook the lasagna noodles. Don’t forget to salt the water.
While the lasagna noodles cook, mix together all the filling ingredients and add in 1 1/2 cups of shredded cheese.
Use an electric mixer to beat the cream cheese and enchilada sauce together. Spread a thin layer in the bottom of a greased 9×13-inch baking dish and mix 1/3 cup into the filling. Spread the filling mixture on the lasagna noodles.
Roll them up and place them seam side down in the baking dish. Add any filling that falls out to the baking dish.
Pour remaining enchilada sauce mixture on top and bake for 20 minutes.
Sprinkle the remaining cheese on top and bake for 5 minutes.

 

 
IS THIS DISH SPICY"
To make this dish spicy, use “Hot” enchilada sauce and spicy taco seasoning and serve with Cholulu hot sauce.
These Lasagna Roll-Ups are fairly heavy and are best served with something light like a Tomato, Cucumber, and Onion Salad or a green salad with balsamic vinaigrette....