Mexican Lasagna Roll-Ups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lasagna noodles filled with a creamy chicken and bean mixture, topped with tomato sauce and cheese, then baked. A Tex-Mex twist on Italian lasagna with mild heat from chili powder.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 uncooked lasagna noodles
- 8 oz 1/3 less fat 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 powder (divided)
- 1 teaspoon onion powder
- 1 cup shredded cooked chicken breast
- ½ cup canned black beans (drained and rinsed)
- ½ cup corn kernels (fresh or frozen and defrosted)
- 15 oz can crushed fire-roasted tomatoes
- 8 oz can tomato sauce
- 1 teaspoon salt
- 2 teaspoons dried oregano
- 2 oz 50% reduced fat sharp cheddar (shredded (I used Cabot 50% sharp))
- Optional: sliced scallions for garnish if desired
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 40m
- Sodium
- 1130mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 493mg
- Calcium
- 153mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1130MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.