MENU
 
 
 
 

  • Chicken Enchilada Roll Ups for July SRC

    1 vote
    Chicken Enchilada Roll Ups for July SRC
    Publisher of Sid's Sea Palm Cooking
    by Sid's Sea Palm Cooking
    575 recipes
    >

    Ingredients

    • 1 large, boneless, skinless chicken breasts (can also use a cooked rotisserie chicken, make it easy on yourself)
    • 1 (8 oz.) pkg. cream cheese, softened
    • 1 cup shredded Colby Jack cheese, can also use any blend of cheese you like.
    • 1 clove garlic, minced
    • 2 tsp. chili powder (make it a quality chili powder, you can taste the difference)
    • 1 tsp. cumin (recipe called for 1/2 tsp.)
    • ¼ tsp. cayenne pepper
    • Salt, to taste ( I don't add salt, there is enough in the Rotel)
    • Handful of cilantro, chopped (I went out in my little garden and picked some fresh)
    • 3 green onions, chopped
    • 1/2 shallot, finely minced (I liked the color contrast)
    • 10 oz. can diced tomatoes with green chiles, drained well (I used Rotel)
    • 6-8 soft taco sized tortillas
    • knife to cut into 1- to 1½-inch thick segments. Transfer to a serving

    Directions

    It's time for a Secret Recipe Club reveal again, can't believe it's been a month since the last one, but I was prepared.

    The Secret Recipe Club is a

    fun club to belong to. We are divided up into groups, then each food

    blogger in that group is assigned another person's blog to make and post

    a recipe from. We then reveal 'all' on a set day.

    My blog this month was Rebekah's Family Food and Fun blog.

    I had my recipe picked out and was good to go, then I made a big mistake, I kept looking at Rebekah's blog and got more ideas and kept bookmarking them and gee, then I had to actually pick one of them. But I managed.

    I finally settled on Chicken Enchilada Roll Ups. Mainly cause I had to bake some chicken breasts anyway for me, and it seemed like a great dish to bring to NPA.

    I also looked at these, Pizza Rolls, and then this recipe caught my eye, Amazing Quiche, but it's kinda warm outside and I'm trying to limit having the oven on for too long these days, but I now have it bookmarked for fall. And there was a recipe for Homemade Cream of Mushroom soup here, and I could go on and on, but I think you need to go explore the blog for yourself.

    I did adapt this just a smidge, but didn't stray too far. I upped the spices, cause I do like my spice, and I had a shallot in the cupboard and wanted to add half of it to the recipe.

    Recipe:

    Directions:

    Bake some chicken breasts or roast a whole chicken or get a rotisserie chicken. Chop up the equivalent of a large chicken breast, about 1 1/2 cups.

    In

    the meantime, combine all of the remaining ingredients except tortillas

    in a large mixing bowl. Mix until well blended. I used my Kitchen Aid. (I knew a vegetarian friend would be joining us, so I took out enough of the filling for one tortilla before adding the chicken, so she could enjoy this as well)

    Add the chicken to the filling mixture and stir well to incorporate.

    Spread

    a thin layer of the filling mixture over a tortilla,

    leaving a small

    border clear around the edge. Roll the tortilla up tightly into a

    spiral.

    Place the rolled up tortilla on a cutting board and use a sharp

    knife to cut into 1- to 1½-inch thick segments. Transfer to a serving

    platter and serve chilled or at room temperature.

    Lots more great recipes below:

    Similar Recipes

    Leave a review or comment