CHICKEN ENCHILADA ROLL UPS (Adapted from Laura's Sweet Spot)

Everyone loved these roll ups. Postcript note: Only thing I’d do differently a 2nd time around is include salsa to go with it.
2- 8 oz. packages cream cheese, softened
11⁄2 cups shredded Mexican blend cheese
1 teaspoon garlic, finely minced
11⁄2 TBSP chili powder
1 tsp cumin
1⁄2 tsp ground coriander
1 tsp salt
1⁄2 tsp ground black pepper
cayenne pepper to taste
3 chicken breasts, cooked and shredded
4 green onions, chopped
10 oz. can Rotel tomatoes, drained with juices reserved
1 package burrito sized tortillas

Cook chicken breasts. Cool and shred. Mix cheeses together until well blended and add to cooked chicken.

Add all remaining ingredients, using remaining rotel juice as needed to thin mixture, and mix well.

Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.


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