Enchilada Roll-Ups

I love Mexican food, but you probably already know this about me by now. I could live off of it for breakfast, lunch and dinner for the rest of my life and die a happy girl, not even joking.

Luckily, Mexican food happens to be my family’s favorite as well, so this means we have it often.

My mom made these beauties for dinner when we came to visit about a month ago, and let me tell you, the Mexican/Italian mix is wonderful. They are so easy to make and our whole family enjoyed them. They will be joining our dinner rotation for sure :)

**Just realized I posted this recipe and spaced 2 of the filling ingredients. Don’t forget to add the corn and black beans :)**

Enchilada Roll-Ups
These are so good! A great Mexican/Italian spin that my whole family LOVES!
Recipe type: Entrée
Cuisine: Mexican
Serves: 8-10 roll-ups
  • 8-10 lasagna noodles
  • 1½ cups cooked and shredded chicken
  • 1½ cups shredded cheese
  • 2 cups Your favorite Salsa
  • 1 cup corn, frozen works great
  • 1 cup drained black beans
  • 1 Tbsp. cumin
  • 8-10 oz. cream cheese, softened
  • ¾ cup red enchilada sauce
  • 1 cup sour cream
  • 1 can cream of chicken soup
  • ½ cup shredded cheese
  • . . olives, cilantro or any desired toppings
  1. Cook pasta as directed but not until fully cooked. You want it cooked enough to be workable, but not fully cooked because it will continue to cook when you bake it.
  2. While pasta is cooking, combine shredded chicken, shredded cheese, salsa, corn, black beans and cumin in a large bowl.
  3. Lay out noodles, one at a time- keeping the rest in the water until ready to use). Smear about 1 Tbsp of cream cheese onto the noodle. Next, spread some of the chicken mixture on top.
  4. Roll up noodle and place in a 9x13 pan. Repeat with remaining noodles.
  5. Pour red enchilada sauce over the top of noodles.
  6. In a medium bowl, combine sour cream and cream of chicken. Spread over the top of enchilada roll-ups. Sprinkle with remaining ½ cup of shredded cheese.
  7. Cover with foil and bake at 350 for about 40 minutes or until cheese is melted.


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  1. ChelseaO

    I made this last week, and it turned out super yummy. My husband and I are still enjoying the left overs : ) The only bad part was, I didn’t realize how messy they would be while making. I had to assign my husband as my third hand, so I didn’t spread the mess around the kitchen, lol.

  2. Jared


    • Shirley

      I made this tonight only had cheese soup in cupboard so mixed that with the sour cream this is delicious thanks for the recipe. I happen to have the noodles in the cupboard not enough for a pan of lasagna this was a good way to use the odd balls so thanks.

    • Darla Huff

      For those snobs that think using cream of chicken or mushroom soup is terrible, perhaps these recipes are for those of us that want something delicious but do not aspire to be chefs & have limited time schedules. This looks wonderful & I appreciate anything that tastes as good as it looks & the simpler the better! Thanks!