Chicken Enchilada Roll Ups
Servings
Prep Time
80
rolls
10
minutes
Servings
Prep Time
80
rolls
10
minutes
Ingredients
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
Instructions
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.
Recipe Notes
Adapted From:
The Girl Who Ate Everything