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"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

Chicken Enchilada Roll Ups Recipe

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This recipe for Chicken Enchilada Roll Ups is from UAA Campus Bookstore Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (8-oz) packages cream cheese, softened
1½ cups shredded Mexican cheese
2 tablespoons Old El Paso taco seasoning
2 cups shredded chicken (rotisserie chicken works well)
1 (10-oz) can diced tomatoes with green chilies, well drained
1 teaspoon minced garlic
4 green onions sliced
½ cup chopped cilantro
8 burrito sized tortillas
Directions:
Directions:
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, about 30 minutes.
4. Slice into ½ inch slices and serve.
Number Of Servings:
Number Of Servings:
80 rolls
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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