Chicken enchilada roll ups


Lunch / appetiser today, March 22, 2017
Great for appetiser or lunch, very very fulfilling and tasty
80 servings

  • 2 (8-oz) packages cream cheese, softened
  • 1 ½ cups shredded Mexican cheese
  • 2 tablespoons Old El Paso taco seasoning
  • 2 cups shredded chicken (rotisserie chicken works well)
  • 1 (10-oz) can diced tomatoes with green chilies, well drained
  • 1 teaspoon minced garlic
  • 4 green onions sliced
  • ½ cup chopped cilantro
  • 8 burrito sized tortillas

1) In a large bowl, combine all of the ingredients (except tortillas) until well blended. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly.

Repeat with remaining tortillas.

Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.

Slice into ½ inch slices with a serrated knife to prevent crushing and serve.

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