CHICKEN ENCHILADA ROLL UPS


CHICKEN ENCHILADA ROLL UPS

Ingredients
  • 2 (8-oz) packages cream cheese, softened
  • 1½ cups shredded Mexican cheese1 teaspoon minced garlic
  • 4 green onions sliced
  • 2 tablespoons Old El Paso taco seasoning
  • 1 (10-oz) can diced tomatoes with green chilies, well drained
  • 2 cups shredded chicken (rotisserie chicken works well)
  • ½ cup chopped cilantro
  • 8 burrito sized tortillas

Instructions
  1. In a large bowl, combine all of the ingredients (except tortillas) until well blended.
  2. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
  3. Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
  4. Slice into ½ inch slices with a serrated knife to prevent crushing and serve.

Read more at http://www.the-girl-who-ate-everything.com/2015/08/chicken-enchilada-roll-ups.html#K2BzL1lje6oGeHjR.99

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