Chicken Enchilada Roll-Ups


I recently made these chicken enchilada roll-ups.  They're a great party food because they can be eaten in 2-3 bites and require no utensils.  They're not messy, keep well in the refrigerator, and can be served cold or at room temperature.  They have a great flavor, but are not spicy.  Give these a try for your next party.

Chicken Enchilada Roll-Ups


2 boneless, skinless chicken breasts
1 eight ounce package cream cheese, softened
2/3 cup shredded cheese (I used a mix of Monterrey Jack and cheddar.)
1 clove garlic, minced
2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper (I used less.)
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well (Rotel)
4-6 eight inch tortillas


Season the chicken breast with salt and pepper.  Cook in a skillet over medium-high heat until cooked through.  Transfer to a plate and let cool.

Combine all remaining ingredients (except tortillas) in a large bowl.  Mix until well blended.  Once the chicken is cool, cut or shred and add to mixture.  Stir well to incorporate.

Spread a thin layer of the mixture over the tortilla, leaving a border around the edge of the tortilla.  Roll the tortilla up tightly into a spiral.  Place the rolled tortilla on a cutting board and use a sharp knife to cut into 1-1 1/2 inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature. 


Source:  Annie's Eats


Mking said...

Those look freaking awesome!

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