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.
- 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
- 1 ½ 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 Royal Prestige bread knife if perfect for this task.