"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Chicken Enchilada Dip Roll-ups Recipe

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This recipe for Chicken Enchilada Dip Roll-ups, by , is from Pinterest Party 2016 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
MIndy Schoppert
Category:
Category:
Ingredients:  
Ingredients:  
2- 8 oz. packages cream cheese, softened
1½ cups shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1½ tablespoons chili powder
1 teaspoon cumin
½ tsp ground coriander
1 tsp salt
½ tsp ground black pepper
cayenne pepper to taste
3 chicken breasts, cooked and shredded
4 green onions, chopped
10 oz. can Rotel tomatoes, drained with juices reserved
1 package burrito sized tortillas
Directions:
Directions:
Instructions
Mix cheeses together until well blended.
Add all remaining ingredients, using remaining rotel juice as needed to thin mixture, and mix well.
Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.
Spread to edges using a metal spatula.
Roll and cut into slices.
Notes
Substitute out the garlic and spice seasonings with one half to one whole packet of pre-made taco seasoning, tasting to determine the amount of seasoning desired.
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
90min

 

 

 

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