Chicken Enchilada Roll Ups

These chicken enchilada roll ups have become my go-to party appetizer over the last few years. I discovered this recipe when I was frantically searching for something to bring to a last-minute potluck, and they've saved me countless times since then. The combination of creamy, spicy, and savory flavors wrapped up in neat little pinwheels just hits all the right notes. The best part? You can make them ahead of time, which means less stress when you're trying to get ready for a gathering. I always make extra because they're the first thing to disappear from any appetizer table.

Why You'll Love This Recipe

• These can be made hours or even a day before your event
• They're easy to transport without getting soggy or falling apart
• Each bite delivers the perfect balance of flavors
• They look way more impressive than the effort required to make them

Last Super Bowl, I brought these to my brother's place, and his friend who claims to be some kind of food snob ate about fifteen of them before asking what they were. When I told him how simple they were to make, he actually looked disappointed – like he wanted them to be complicated! My sister-in-law texted me the next day asking for the recipe because apparently he wouldn't stop talking about them.

Key Ingredients

• Shredded chicken - I usually grab a rotisserie chicken and shred it up for this recipe. It's a major time-saver and the chicken is always moist. You could definitely cook and shred your own chicken breasts, but honestly, why bother?
• Cream cheese - This is the "glue" that holds everything together and creates that creamy base. Make sure it's properly softened or you'll end up with lumps. I've forgotten to take it out of the fridge ahead of time more than once and ended up doing emergency softening in the microwave (10-second bursts, folks!).
• Rotel tomatoes - These canned tomatoes with green chilies add both flavor and texture. Just make sure you drain them really well or your mixture will be too wet and your tortillas will get soggy. I've tried using fresh tomatoes, but they release too much liquid as they sit.
• Taco seasoning - I use the packet for convenience, but sometimes I mix my own if I'm trying to control the salt or heat level. Either way, it adds that perfect Mexican-inspired flavor that makes these more than just cheese roll-ups.

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Step-by-Step Instructions

• Mixing technique - I find that using a hand mixer to blend the cream cheese first before folding in the other ingredients creates the smoothest mixture. The first time I made these, I tried to stir everything at once and ended up with cream cheese lumps throughout.
• Spreading tips - The key is spreading the mixture in a thin, even layer all the way to the edges of the tortilla. I use an offset spatula (like you'd use for frosting) to get it really smooth and even. If the mixture is too thick in some places and thin in others, your roll-ups won't hold together as well.
• Rolling strategy - Roll these as tightly as possible! Any air pockets will cause them to unravel when you slice them. I start by tucking the edge in firmly, then continue rolling while applying even pressure the whole way.
• Chilling time - Don't skip this step! The roll-ups need time in the fridge to firm up, which makes them much easier to slice cleanly. I've tried rushing this before and ended up with squished, messy pieces.
• Slicing technique - Use a sharp serrated knife and a gentle sawing motion rather than pushing straight down, which can squish them. Wipe your knife clean between cuts for the prettiest slices.

You Must Know

• The filling can be made a day ahead and stored in the fridge
• If your tortillas are stiff, warm them briefly so they don't crack when rolling
• These will keep in the fridge for 2-3 days, though they rarely last that long at my house!

My first attempt at these was a bit of a mess because I overfilled the tortillas and the mixture squished out the sides when I tried to roll them. Less is more with the filling – you want enough to taste all the flavors but not so much that you can't get a tight roll. I've also learned through trial and error that cutting them about an inch thick gives the perfect two-bite appetizer size.

Serving Ideas

I usually arrange these in concentric circles on a round platter, which looks really pretty. For casual gatherings, I just put out some salsa and guacamole for dipping. For fancier parties, I'll do little individual cups of different dips (sour cream, salsa verde, chipotle sauce) so people can customize. These also work really well on an appetizer table alongside other finger foods like stuffed mushrooms or meatballs.

Tasty Twists

Try substituting pepper jack cheese for a spicier version. For a vegetarian option, swap the chicken for black beans (drained and roughly mashed). Adding a layer of refried beans before the chicken mixture creates a more substantial roll-up that's almost like a meal. My personal favorite variation adds a few dashes of hot sauce and some chopped pickled jalapeños to the mixture for an extra kick.

Storage Smarts

These roll-ups keep really well in the refrigerator. I store them in a single layer in an airtight container, separated by pieces of parchment paper to prevent sticking. They're actually great to make the night before a party – one less thing to worry about on the day of. Just take them out about 15 minutes before serving so they're not ice cold. I wouldn't recommend freezing them though – the texture of the cream cheese gets weird when thawed.

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Roll-Up Secrets

• For perfect rounds, trim the ends of the rolled tortillas before slicing into pieces
• Colored tortillas (spinach, tomato, etc.) make these extra festive for holidays
• A sprinkle of extra taco seasoning on top adds color and a flavor boost

I've made these chicken enchilada roll ups for countless game days, holiday gatherings, and potlucks. There's something so satisfying about bringing an appetizer that gets completely demolished, with people sneaking "just one more" when they think nobody's looking. They've become my signature party food to the point that friends actually get disappointed if I show up with something else! Plus, they're so easy to make that I don't mind the requests to "bring those chicken roll things" to every gathering.

Frequently Asked Questions

→ Can I make these roll ups ahead of time?

Yes! These are perfect for making ahead. You can prepare the rolls up to 24 hours in advance and keep them wrapped in plastic wrap in the refrigerator. Slice them just before serving for the best presentation.

→ What can I use instead of Rotel tomatoes?

If you can't find Rotel or prefer less spice, use regular diced tomatoes and add a small can of diced green chilies. For a milder version, just use diced tomatoes and omit the chilies completely.

→ How do I make sure the tortillas don't unroll?

The cream cheese mixture helps the tortillas stick together, but wrapping them tightly in plastic wrap while chilling is key. Make sure to roll them as tightly as possible, and the chilling time helps them set their shape.

→ Can I use something other than chicken?

Absolutely! These roll ups work great with shredded turkey, small cooked shrimp (chopped), or even black beans for a vegetarian option. Just make sure whatever you use is relatively dry to prevent soggy tortillas.

→ How long do these keep?

Once prepared, the roll ups will keep well in the refrigerator for 2-3 days. Store them wrapped tightly in plastic wrap or in an airtight container to maintain freshness.

→ Can I make these gluten-free?

Yes, simply substitute the flour tortillas with gluten-free tortillas. Just make sure they're burrito-sized and flexible enough to roll without cracking. Also double-check that your taco seasoning is gluten-free, as some brands may contain wheat fillers.