Mexican Lasagna Rollups!

This is a super tasty and different entrée that I was super excited to try! I will give you a disclaimer though: This is very time consuming (about an hour and a half when all is said and done and cleaned up) and it dirties up a lot of dishes. I think that the jet lag I was experiencing from my red-eye flight might have made it seem worse than it was however :)
This would be a good dish to make on a lazy Sunday afternoon for dinner!

Mexican Lasagna Rollups

Adapted from Emily Bites

* I used low fat/fat free ingredients as a preference*

 

Serving: 1 lasagna roll; Recipe makes 10 lasagna rolls

 

Ingredients:

• 10 uncooked lasagna noodles
• 8 oz fat free cream cheese, softened to room temperature
• ½ cup fat free plain Greek yogurt
• 6 teaspoons chili powder, divided
• 2 teaspoons cumin, divided
• 1 ½ teaspoons garlic salt
• 1 cup shredded cooked chicken breast
• 15 oz canned black beans, drained and rinsed
• ½ cup corn kernels (fresh or frozen and defrosted)
• 15 oz can diced fire-roasted tomatoes
• 8 oz can tomato sauce
• 1 cup (ore more if you would like) fat free cheddar cheese

 

Directions:

1. Cook and shred your chicken how you prefer. I chose to boil my chicken and then use my Kitchen-Aid mixer to shred! It makes PERFECT shredded chicken!
2. While chicken is cooking also boil your 10 lasagna noodles following the package instructions
3. Also while your chicken and noodles are cooking blend your can of fire roasted tomatoes, tomato sauce, 3 tsp chili powder, 1 tsp cumin, and garlic salt in a blender for about 30 seconds or until the tomatoes are broken up and you get a nice, smooth mixture. Place about 1/2 of this mixture at the bottom of the pan that you will cook your roll ups in.
4. In a separate medium sized mixing bowl mix your room temperature cream cheese and Greek yogurt until mixed well. Add the remaining 3 tsp of chili powder and 1 tsp cumin and mix well. Then, add your corn, black beans, and shredded chicken and mix thoroughly.
5. When your noodles are done cooking take one out at a time and lay each down on a piece of parchment paper or a large plate. When your noodles are dry and not too hot to handle start making your roll ups by putting about 1/3 cup of the chicken/cream cheese mixture on each lasagna noodle and roll up. Place each roll up seam side down in your pan on top of your tomato mixture.
6. After rolling up all 10 of your noodles with chicken mixture pour the rest of your tomato sauce on top of all of them. Top with your cheese and bake in the oven at 350 for about 30-40 minutes until heated through

This is a very tasty dish, but like I said it is a little more time consuming than meals I usually make. It is also really good left over for lunches for the week! Hope you enjoy!!!