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Tortilla Rolls With Salsa
Ingredients
- 16 ounce. cream cheese, softened
- 1/2 c. shredded Cheddar
- 1 bunch green onions
- 4 1/2 ounce. can minced black olives
- 2 1/2 ounce. can minced green chilies
- 2 c. cooked, diced chicken
- 12 flour tortillas
- Salsa
Directions
- I use ROOTS white meat only container.
- Blend cheeses, onions, olives, and chilies together. Stir in chicken till well mixed. Spread about 1/12 of the mix proportionately into each tortilla. Roll up and place seam side down in a dish. Chill for several hrs, covered with damp towel (to keep from drying out) and plastic wrap. Slice into 1/2 inch slices and bring to room temperature. Serve with salsa for dipping.
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