I have been wanting to try these ever since Annie posted them. In fact, one of my friends already tried them for me! And she said everyone really loved them. And I thought they were really tasty too!
They are a nice appetizer because they can be made in advance and can be served room temperature. I put more cayenne pepper and chili powder in the filling than what was listed in the recipe. I wanted them to be spicy. I also seasoned the chicken with chili powder and paprika before grilling. I would say, just add the seasonings to your own personal taste.
It also helps to wrap the tortillas in a damp paper towel and microwave for about a minute. It makes them much easier to work with when rolling them up.
And, maybe you all already know this...but did you know that green onions will re-grow if you put the white parts in a glass of water?!?!? It works! And it only takes a few days. Look:
Chicken Enchilada Dip Roll-Ups
from Annie’s Eats
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas
Season the chicken breasts with salt and pepper. Cook in a skillet over medium high heat until lightly browned and cooked through. Transfer to a plate and let cool.
In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. 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 11/2-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.
(Servings: 10, Prep time: 30 min., Cook time: 15 min., Difficulty: Easy)