Chicken Enchilada Dip Roll-Ups


These are amazing!!! This is one of the three recipes I made this weekend to freeze for dinners. My husband does all the cooking during the week. I decided to make him some home made meals and freeze them in case one day he doesn’t feel like cooking. We made 4 different meals out of these amazing Chicken Enchilada dip roll ups. We had an extra one so we were able to taste it. They are filling, a little spicy, and wonderful! I cooked 4 pieces of chicken and thus needed to packages of cream cheese and a little more of everything else.

Chicken Enchilada Dip Roll-Ups

Ingredients:
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Directions:
Season the chicken breasts with salt and pepper.  Cook in a skillet over medium-high heat until lightly browned and cooked through.  Transfer to a plate and let cool.

In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl.  Mix until well blended.  Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.  Add the chicken to the filling mixture and stir well to incorporate.

Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.  Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.

Source: Annie’s Eats

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