Saturday, May 23, 2009

Chicken Enchilada Roll-Ups

The sun is out, no cloud in the sky, a light breeze is running through our home- definitely signs of summer coming forward. With summer approaching, we've been attending BBQs and cook-outs, and tonight we were invited by some good friends to enjoy food and each other's company. I offered to bring homemade salsa and these Chicken Enchilada Roll-Ups. It's been something I've been wanting to make for awhile, and now I had the perfect opportunity. I agree with Melissa that any flavor of tortillas would be fine (she used tomato basil). Using a pre-cooked rotisserie chicken was a timesaver! The stuffing yielded enough for 8 tortillas. This came together quickly, and in no time at all- they were ready to be placed in the fridge so the flavors could marry. (Next time, I will add some taco seasoning mix to the cream cheese step for added flavor- this edit is reflected below.) The result? A light, refreshing cold appetizer that is addicting. (4 tortillas were enough to fill one plate.)

Ingredients:
(2) 8-oz packages cream cheese, softened (used reduced-fat)
1-1/3 cups shredded Mexican Cheese blend (used 8-oz bag)
1 Tbsp taco seasoning
1 tsp garlic, finely minced (used 2 cloves)
1/2 bunch cilantro, chopped
4 green onions, chopped
1 small, Southwest-flavored rotisserie chicken, skinned and shredded (used regular Rotisserie chicken)
1-1/2 Tbsp chili powder
1 tsp cumin
Handful of cilantro, chopped
10-oz. can Rotel tomatoes (I drained them first)
cayenne pepper to taste (did 2 dashes)
salt to taste
1 package jalapeno cheddar tortillas (used jalapeno & cilantro tortillas)

Directions:
1. In a large bowl, mix cream cheese, Mexican Cheese, and taco seasoning. Blend together until well blended.



2. Add all remaining ingredients and mix well.



3. Cover and refrigerate for at least 1 hour.
4. Place one heaping spoonful onto tortilla.



5. Spread to edges using a metal spatula. (This step is important as it ensures each roll-up has enough filling, even on the ends.)



6. Roll and cut into slices.



Source: Adapted from Delicious Melicious who credits Cook Like A Champion, originally found on Sing For Your Supper

1 comments:

Elizabeth said...

These look really yummy - I am very into enchilada anything these days!

 
Blog Template by Delicious Design Studio