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"

Ingredients:

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

Directions:

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.