Chicken Enchilada Dip Rollups Tell a Friend

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Chicken Enchilada Dip Rollups 2 Rating(s)

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 packages - cream cheese, softeneed, 8 oz. each
  • 1 1/2 cups - shredded Mexican blend cheese
  • 1 teaspoons - garlic, finely minced
  • 1 1/2 tablespoons - chili powder
  • 1 teaspoons - cumin
  • 1/2 teaspoons - ground coriander
  • 1 teaspoons - salt
  • 1/2 teaspoons - ground black pepper
  • - cayenne pepper, to taste
  • 3 - chicken breasts, cooked, shredded
  • 4 - green onions, chopped
  • 1 cans - Rotel tomatoes, 10 oz., drained with juice reserved
  • 1 packages - burrito sized tortillas
  • Directions:

    Mix cheese together until well blended. Add all remaining ingredients (except tortillas), using the remaining Rotel juice as needed to thin mixture; mix well.
    Cover and refrigerate for at least one hour.
    Place one heaping spoonful onto a tortilla. Spread close to edges. Roll up the tortilla and cut into slices. Repeat until you have used all the filling and tortillas.

    Brief Description

    Perfect little roll-ups for a luncheon, potluck, or meeting appetizer.

    Main Ingredient:

    chicken

    Category:  Appetizers

    Cuisine:  American

    Prep Time: 1 hour(s) 30 min

    Notes

    Make cutting simpler by trimming two ends of the tortilla after placing the filling on top; easier to slice without end pieces looking strange.

    Substitute out the garlic and spice seasonings with one-half to one whole packet of pre-made taco seasoning; be sure to taste and determine how much seasoning is needed.

    Source

    laurassweetspot.com

    Posted By:

    simplysouthern

    Posted On:

    July 26, 2013

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