Enchilada Roll Ups (Printable Version)
Zesty tortilla snacks stuffed with shredded chicken, cheesy creaminess, and a hit of Mexican spice. Perfect for gatherings and can be made the day before.
# Ingredients:
01 -
1 package taco seasoning (1 ounce)
02 -
5 large flour tortillas, burrito-sized
03 -
1½ cups shredded cheddar or Mexican cheese blend
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3 cups cooked, shredded chicken
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½ cup chopped fresh cilantro (optional, for topping)
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4 green onions, chopped into thin slices
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8 ounces of softened cream cheese
08 -
10-ounce can of diced tomatoes with green chilies (drained; like Rotel)
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1 teaspoon garlic, finely minced
# Steps:
01 -
Throw the taco mix, chicken, cream cheese, shredded cheese, drained tomatoes, minced garlic, and chopped onions in a big bowl. Stir everything around until it's blended well.
02 -
Scoop up some of the mix with a spatula and smear it evenly over each tortilla so there's no bare spot left.
03 -
Roll the tortillas tightly so they hold up. Wrap each one with plastic wrap to keep it together. Stick them in the fridge for at least 30 minutes so they firm up.
04 -
Take the rolls out of the fridge and remove the plastic wrap. Use a sharp knife to slice each roll into 1-inch pieces—around 8 per tortilla. Arrange them on a platter and sprinkle cilantro on top if you like.
05 -
Pair them with stuff like guac, salsa, sour cream, taco sauce, or even some avocado slices. Dive in!
# Notes:
01 -
Prepare these up to a day in advance. Just slice them when you're ready to eat.
02 -
Shortcut? Grab a store-bought rotisserie chicken or use leftovers.
03 -
Not a spice fan? Switch out the Rotel for plain diced tomatoes.
04 -
These are a handy make-ahead lunch, too!