"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

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.

MIndy Schoppert


2- 8 oz. packages cream cheese, softened
1 cups shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 tablespoons chili powder
1 teaspoon cumin
tsp ground coriander
1 tsp salt
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

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.
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:




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