Chicken Enchilada Tortilla roll ups
We have an easy last minute appetizer for you to add to your Super bowl part menu. Chicken enchilada tortilla roll ups. This recipe can be made as a cold appetizer or warm, depending on what you need to round out your celebration menu.
Chicken Enchilada Tortilla roll ups
Ingredients:
- 2-8 ounce packages cream cheese
- 1-14 ounce can Rotel Tomatoes
- 3 Cooked chicken breasts shredded or 2 cups Pre Baked Chicken from the deli
- 2 cups Mexican blend cheese
- 4 green onions, chopped
- 1 Pkg Taco seasoning
- 1 Pkg Burrito tortillas
Set cream cheese out to soften for a few hours before you start.
Remove the skin from the chicken and discard. Pull all the meat off the chicken and dice it in small chunks. Set aside.
In a bowl mix the cream cheese, Rotel and taco seasoning packet mix until well blended. Add remaining ingredients and stir.
Spread mixture on tortillas and roll up. Wrap in plastic and let sit overnight. Remove plastic and cut into bite size pieces and arrange on serving platter.
Helpful hint: Cut the rounded edges off your tortillas. It makes for a nicer more uniform bite size pieces. A serrated knife makes cutting these little jewels easier; your Kitchen Charm bread knife if perfect for this task.
To make this a hot appetizer:
Ingredients:
- 3 cans crescent rolls
- Mexican Crema
- 2 Green onions
- Additional
- 1 1/2 Cups Mexican blend cheese
Unroll the dough so it remains in a rectangle. Pat all the seams so they are secure.
Spread the chicken enchilada mixture on the dough and roll up from the short end of the rectangle.
Cut the roll into 1/2” pieces and put in mini muffin tins. Top with an additional teaspoon of the enchilada mixture.
Bake at 350 for 17-18 minutes. When you take them out of the oven top with Mexican blend cheese.
Let cool. Plate them and add a dollop of Mexican crema and a few pieces of chopped green onions.
Each can of crescent rolls will make 18 bite size chicken enchilada crescent rolls.
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