Tuesday, January 28, 2014

Chicken Enchilada Roll-Ups

So I think I told you that Mr. Devilish Dish is IN LOVE with Ro*Tel Tomatoes.  He has been as long as I've known him.  I know that saying goes, "The way to a man's heart is through his stomach."  I just had no idea it would be as easy as adding Ro*Tel to whatever I was making would guarantee his love would be true.  The CHEESY MEXICAN SMOKED SAUSAGE PENNE PASTA was a huge hit.  Why?  The Ro*Tel of course!  So I knew the Chicken Enchilada Roll-Ups would win him over.  Shredded chicken, cream cheese, and Ro*Tel?  What's not to love?  These make a great party recipe (think Super Bowl coming up!) because they can be made ahead, rolled-up and refrigerated.  Just slice before serving.  Now I've got a great new appetizer recipe and a hubby that thinks I'm the bomb.  And the secret?  Ro*Tel! 
Spread, Roll, Slice and Enjoy!

Chicken Enchilada Roll-Ups

2 (8 ounce) packages cream cheese, softened
2 cups shredded Colby-Monterrey Jack cheese blend
1 teaspoon garlic powder
1 1/2 tablespoons chile powder (such as New Mexico)
1/2 teaspoon cumin
1/2 teaspoon coriander
1 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper (or more if you want it spicier)
2 large chicken breasts, cooked, cooled and shredded
6 green onions, chopped
1 (10 ounce) can Ro*Tel tomatoes, drained with liquid reserved
1 package large burrito sized flour tortillas

Combine garlic powder, chile powder, cumin, coriander, salt, pepper and cayenne pepper to create your own "taco seasoning."  In a large bowl combine cream cheese, shredded cheese, taco seasoning, chicken breasts and green onions.  Stir well. Add in Ro*Tel tomatoes.  You may need to add in a small amount of the reserved Ro*Tel liquid to thin the mixture to a spreadable consistency.  Spread a small amount of mixture evenly on flour tortilla, making sure to spread all the way to the edge.  (Don't get the mixture too thick or it will ooze out everywhere!)  Roll up tortilla in a jelly-roll fashion and wrap with plastic wrap.  Continue this process until you have used up all of the cream cheese mixture and tortillas.  Refrigerate at least one hour or overnight.  When ready to serve, remove plastic wrap and slice into pinwheels. 

Prep Time:  Approximately 25 minutes     Cook Time:  0 needs to chill

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...