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Chicken Tortilla Roll-Ups with Creamy Green Salsa Recipe

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This recipe for Chicken Tortilla Roll-Ups with Creamy Green Salsa, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marci Powell
Added: Tuesday, April 5, 2005


16 oz. cream cheese, softened
1/2 c. shredded cheddar cheese
1 bunch green onions, sliced thin
4-1/2 oz. chopped black olives
1 oz. green diced chiles
1 box Tyson frozen chicken strips, cooked (approx. 2 cups)
12 fajita size flour tortillas

Cook chicken in skillet with oil until it is a little crispy. Let cool. Meanwhile, mix cream cheese, cheddar cheese, onions, black olives and chiles. Cut chicken into small pieces and blend into cheese mixture. Spread a spoonful of the cheese mixture evenly onto each tortilla. Place tortilla roll-ups back into tortilla bag and refrigerate at least 2 hours to soften. Cut into 1/2 inch slices and serve with Creamy Green Salsa.

Creamy Green Salsa:
1/2 c. Sour Cream
1/3 c. Mayonnaise
1/2 c. prepared Green Salsa (Mrs. Renfro's is the best)
1 Tbsp. lemon juice
1/8 tsp. chili powder

Combine all ingredients and chill. It is best if prepared at least 4 hours in advance.

Personal Notes:
Personal Notes:
This recipe has become my signature item to bring to all pitch-ins. It is very easy to make and everyone loves them. I keep the ingredients in my cabinets at all times, I make them so often.




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