Tuesday, May 26, 2009

Chicken Enchilada Roll-ups

I wanted to bring a few snacks for our river float this past weekend.  I saw this recipe on Macaroni and Cheesecake, who raved bout them and decided this was the snack.  I made them the night before, and wrapped each individual wrap in plastic then threw them all in a Ziploc.  It was a fab recipe and super convenient while out on the water.  They were a huge hit and everyone was asking for the recipe, well at least all the girls!!

Chicken Enchilada Roll-Ups
Source: Delicious Meliscious via Cook Like a Champion originally found on Sing For Your Supper from the Gooseberry Patch Cookbook "Come On Over"

2 8-oz. packages cream cheese, softened (I used the low-fat)
1 1/3 cup shredded Mexican blend cheese ( I used reduced fat Mexi Blend)
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 large can chunk white chicken breast, shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Mix cheeses together until well blended.
Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.
Roll and cut into slices.


DON HESTER said...

Great looking food....

Stephanie said...

So Glad you liked them!