Hi guys, welcome to our blog! Featured today on Blooming Bites is a must try recipe for all the summer fun that’s about to ensue. One of the most popular finger foods I see at parties and family gatherings are these roll up. The outer layer is almost always a tortilla of some kind, but what you fill it with is easily customizable depending on your preference. We filled ours with a mixture of cream cheese, Mexican cheese, taco seasoning, shredded chicken, diced tomatoes, green onion, and cilantro. So delicious you guys! And it’s as easy as combining all these ingredients in a bowl, spreading the filling on the inside of the tortilla, and rolling it up and cutting it. No wonder they are so popular right? They come out looking so cute too, perfect for entertaining.
These have definitely become a staple in my house, and i’ll tell you why. Mainly it’s because of all the reason I listed above, but also for other reasons that might be surprising. As a 27 year old wife with no kids, the hubby and I have a lot we are planning for in the near future. We have had many talks about when the right time to have kids is (which I could totally see most kids DEVOURING these), and first and foremost, buying a home to start a family in. All of these things take lots of financial and mental preparation. Making these rolls ups doesn’t necessarily help my mental state (or maybe it does because they are so darn easy to make), however it’s perfect when you’re eating on a strict budget like we do. Each burrito sized tortilla yields roughly 10 rolls. Since I made these for two, I cut the recipe in half and ended up with 40 rolls that was lunch for 3 days. And they tasted even better on day 2 and 3. Ok, so maybe not that surprising why most people would add this to their meal plan, it’s recipes like this that are over all a great addition to families big and small.
So instead of catering your next party or eating out for lunch, save money and make chicken enchilada roll ups! We hope you enjoy, and happy eating!
Quote of the Day: Life ought to be a struggle of desire toward adventures whose nobility will fertilize the soul. – Rebecca West
| Prep Time | 10 minutes |
| Servings |
rolls
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- 2 (8 oz) packages cream cheese, softened
- 1 1/2 cups shredded mexican cheese
- 2 tbs Penzey's taco seasoning
- 2 cups shredded chicken we used rotisserie chicken
- 1 (10 oz) can diced tomatoes with green chilies, well drained
- 1 tsp minced garlic
- 4 green onions, diced
- 1/2 cup chopped cilantro
- 8 burrito sized tortillas
Ingredients
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- In a large bowl, combine all of the ingredients (except tortillas) until well blended.
- Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
- Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
- Slice into ½ inch slices with a serrated knife to prevent crushing and serve.
Adapted From: The Girl Who Ate Everything
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