Creamy savory flavor bomb chicken roll-ups are legit a meal that EVERYONE in your family will love. They're full of veggies (totally hidden) chicken and creamy cheese. The best part is the sauce!
Costa Rican inspired dish
A few years we stayed in Playa Flamingo (during the rainy season- Sept). Our hotel was just around the corner from Playa Flamingo beach.
We were starving! and on our walk to a nearby restaurant a man stopped us asking us if we wanted food... from the back of his car.... My husband turned him down but the smells coming out were way too tempting! Besides THIS is what we were here for! We wanted to engulf ourselves in the culture and the food. We bought two lunches a coke + horchata. Sat on the beach and ate this unique food. Here is exactly what it looked like.
I had a shredded beef in a red sauce (gah it was SO good) my husband had something, almost like an enchilada but with a noodle instead of a tortilla. And for the sauce it was more like a creamy, brothy sauce with bits of peppers. If any of you know what this dish is called I'd love to know! Please comment. Until then I've recreated with our American noodles. (I cant even find what she used here!)
How to make Chicken Roll-ups
I like to start by boiling my noodles, cooking my chicken in an instant pot & shredding it. Once those are prepped I start on my sauce. Although this dinner takes a few steps it is all very easy to make. These chicken roll-ups can be made ahead of time too. Perfect for those busy nights when you need to eat fast and don't have time to slave over the stove.
I love using this vidalla onion chopper for cutting these peppers, onions and tomatoes. It comes with two blade sizes. I use the small diced one. Having the peppers and onions chopped small helps them to soften faster and also almost just melt into the sauce. So my kids have no idea that they are eating peppers!
In a large pan melt butter and saute the onion, garlic and peppers until they are really soft. I do this on a medium low heat so the butter doesn't brown. Mix in the flour and let it bubble for a few minutes. Slowly whisk in broth and as much cream as you desire. I like to keep it on the lower end for calorie reasons.
How to make the chicken roll-ups
I take my lasagna noodles and add a little bit of mozzarella and shredded chicken. Rollll them up.
Once they are rolled up, place about ½ cup of sauce in the bottom of the pan to keep them from sticking(you can also spray a non-stick pray in the pan). Lay the chicken roll-ups side by side and top with the sauce. Add cheese if desired.
BAKE until hot and bubbly.
These are so filling and perfect for a family and friends dinner. I I love to serve them with a salad and fresh veggies. For more Costa Rica dishes, drinks and desserts that we recreated from our trip click here!
For more Costa Rica Recipes check out these ones here!!
Chicken Lasagna Roll-ups
- 4 chicken breasts cooked and shredded or 1 rotisserie chicken I prefer rotisserie chicken because of its flavor.
- 1 teaspoon salt*
- 4 TBS butter
- ¼ cup onion minced
- ¼ cup bell pepper minced red, yellow or orange. the sweeter variety
- 1 garlic clove, minced
- 1 roma tomato died small
- 5 TBS flour
- 4 cups broth*
- ¼-1/2 cup heavy cream
- 3 cups mozzarella cheese
- 12 cooked lasagna noodles
- In skillet add butter, onion, bell pepper, garlic, tomato. Sauté over med-low heat until very softened. Turn up heat to med-high. Add flour and cook for a few more minutes. Slowly whisk in 4 cups of broth*.
- Bring to a simmer. When sauce is thickened to desire consistency turn off heat and add ¼ cup of cream. You can add up to ½ cup if you prefer it more creamy.
- Spread about ½ cup sauce in bottom of 9x13 pan. Mix shredded chicken and about 2 cups mozz cheese (you can use more or less cheese as desired)
- Lay out lasagna noodles and spread cheese and shredded chicken over. Roll up. and place in 9x13 pan. Pour sauce over. Add more cheese if desired. Bake 350 for about 30 minutes or until hot and bubbly.
- *different brands of broth have more seasonings and salt. For this recipe taste test the sauce for saltiness. IF you are using bullion and rotisserie chicken there will be plenty of salt. If using plain boiled chicken and a low-sodium broth you will need to add salt and/or seasoning salts for flavor.