Chicken Enchilada Roll Ups (Print Version)
# Ingredients:
01 -
5 burrito sized flour tortillas
02 -
1 ounce packet of taco seasoning mix
03 -
3 cups shredded chicken
04 -
8 ounce package of cream cheese, softened
05 -
1½ cups shredded Mexican cheese or cheddar cheese
06 -
10 ounce can diced tomatoes with green chilies (like Rotel), drained
07 -
1 teaspoon minced garlic
08 -
4 green onions, sliced
09 -
½ cup chopped cilantro for garnish (optional)
# Instructions:
01 -
In a large bowl, combine the taco seasoning mix, shredded chicken, softened cream cheese, shredded cheese, drained diced tomatoes with green chilies, minced garlic, and sliced green onions. Mix well until all ingredients are evenly incorporated.
02 -
Using a spatula, spread the mixture onto each flour tortilla in an even layer, covering the entire surface.
03 -
Roll each tortilla tightly to ensure they hold their shape. Wrap each rolled tortilla in plastic wrap to help maintain the shape. Chill the rolled-up tortillas in the refrigerator for at least 30 minutes to firm up.
04 -
Remove the chilled tortilla rolls from the refrigerator and unwrap. Using a sharp knife, cut each roll into 1-inch thick pieces (you should get about 8 roll-ups per tortilla). Arrange on a serving platter and sprinkle with chopped cilantro if desired.
05 -
Serve with taco dips like salsa, sour cream, taco sauce, guacamole, or sliced avocado for dipping.
# Notes:
01 -
You can make these roll-ups up to 24 hours in advance and slice just before serving.
02 -
Use rotisserie chicken for a quick shortcut, or leftover cooked chicken.
03 -
For less spice, substitute the Rotel tomatoes with regular diced tomatoes.
04 -
These roll-ups make a great make-ahead lunch option too!