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Mexican Lasagna Rolls

Mexican Lasagna Rolls

Author: Heidi Boortz
Servings : 6


Lasagna Rolls

  • 2 lbs boneless, skinless chicken breast
  • 1 can white beans or black beans, rinsed and drained
  • 2 bell pepper any color, chopped
  • 2 cups cheddar cheese grated
  • 3 green onion thinly sliced
  • 1 box 100% whole wheat lasagna noodles

Creamy Enchilada Sauce

  • 2 Tbsp unsalted butter
  • 2 Tbsp 100% whole wheat flour
  • 4 Tbsp Chili Powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 2 cups Chicken broth no sugar listed in ingredients, see notes
  • 8 oz cream cheese softened


Lasagna Rolls

  • Add chicken to large stockpot. Cover with water. Bring to a boil. Boil 20 minutes or until chicken is done. Drain chicken. Shred chicken with two forks.
  • Bring a large stockpot of water to a boil. Add noodles. Cook according to package directions. Drain and rinse.
  • Combine chicken, beans, green onions, taco seasoning, bell peppers, and grated cheese in a medium bowl.
  • Working with 1 noodle at a time, spread the chicken mixture on the noodle. Roll up. Place in greased 13X9 casserole dish.
  • Pour Creamy Enchilada Sauce over lasagna rolls. Bake at 350 for 10 minutes.

Creamy Enchilada Sauce

  • Heat butter in a small saucepan until melted. Add flour. Whisk until smooth. Add chili powder, cumin, oregano and salt. Stir until well combined. (Mixture will be dry.) Slowly whisk in chicken broth. Bring to a boil. Boil 2 minutes. Add 1 cup sauce to cream cheese in a blender. (reserve remaining sauce for another use. Hint: it freezes!)
  • Blend until smooth.


I tried this with brown rice noodles, and the noodles fell apart after cooking and did not hold up to rolling.  If you are gluten free, please consider Mexican Lasagna Casserole as an alternative to this dish.
Tried this recipe?Let us know how it was!