Wednesday, March 9, 2011

Chicken Enchilada Dip Roll-ups



Sometimes I feel that wraps/roll-ups are a bit underrated. I always seem to over look them when browsing for things to make. They may not carry the “wow” factor, but they always turn out really good and have the added bonus of being quick to make and usually something that can be made ahead of time. This appetizer is served cold and packs all the flavor of a chicken enchilada.  The original recipe calls for a southwest flavored rotisserie chicken, which I’m sure would add even more flavor, but I decided to use regular chicken breast since I already had some at home. I was also a little disappointed I couldn’t find the jalapeno cheddar tortillas because that would have also added an extra punch of flavor, but overall the rollups turned out great and would definitely make a great appetizer for a crowd.

Chicken Enchilada Roll-ups

2 (8 oz) packages cream cheese, softened

1 1/3 cup shredded Mexican blend cheese

1 teaspoon garlic, finely minced

1 1/2 tablespoons chili powder

1 teaspoon cumin

cayenne pepper to taste

salt to taste

2 chicken breast, cooked and shredded

1/2 bunch cilantro, chopped

4 green onions, chopped

1 can Rotel tomatoes, drained

1 package jalapeno cheddar tortillas (I couldn’t find these, so I just used regular tortillas)

Mix cheeses together until well blended. Add garlic, chili powder, cumin, cayenne, salt, chicken, cilantro, green onions, and rotel tomatoes. Mix well.

Divide filling out between eight or nine tortillas. Place one heaping spoonful on each tortilla. Spread to edges using a metal spatula. Tightly roll tortillas and refrigerate for at least one hour.

Remove rollups and cut off ends with no filling. Slice each rollup into six pieces each. Serve immediately or refrigerate until needed.

Source: Cooking This and That

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