Thursday, June 17, 2010

Chicken Enchilada Dip Roll-Ups

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

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)


  1. I love the simplicity of your photos...they really are stunning, and each time i come to your site I'm struck by your eye. Thanks for sharing another great recipe!

  2. YUM! I love almost anything that begings with enchi and ends in lada.

  3. i had no idea about the green onions!! i'm def going to try that.

    1. Just remember to change out the water often, otherwise it gets pretty gross.