Friday, August 2, 2013

Chicken Enchilada Dip Roll Ups

  • 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

  1. Mix cheeses together until well blended.
  2. Add all remaining ingredients, using remaining rotel juice as needed to thin mixture, and mix well.
  3. Cover and refrigerate for at least one hour.
  4. Place one heaping spoonful onto tortilla.
  5. Spread to edges using a metal spatula.
  6. Roll and cut into slices.

Substitue 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.

Source: Laura's Sweet Spot

1 comment:

Matt Moore said...

Thanks for the recipes!