CHICKEN ENCHILADA ROLL UPS
These Chicken Enchilada Roll Ups are a great appetizer recipe for parties! Easy to make ahead and easy to serve.
Provided by Christy Denney
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl, combine all of the ingredients (except tortillas) until well blended.
- Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
- Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
- Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.
Nutrition Facts : ServingSize 1 grams, Calories 61 kcal, Carbohydrate 6 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g
CHICKEN ENCHILADA DIP ROLL-UPS RECIPE - (4.4/5)
Provided by clawson
Number Of Ingredients 12
Steps:
- Mix cheeses together until well blended. Add garlic, chili powder, cumin cayenne, salt, chicken, cilantro, onion and tomatoes together 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.
SPICY CHICKEN ENCHILADAS FOR TWO
Assembled in only 15 minutes, this Mexican specialty is one you'll make often.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Heat 8-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 3 minutes, stirring frequently, until lightly browned.
- Stir in onion, salt, oregano and pepper. Cook 3 to 5 minutes, stirring frequently, until chicken is no longer pink in center. Cool 5 minutes.
- Meanwhile, spread 1/4 cup of the enchilada sauce in baking dish.
- Stir 1/2 cup of the cheese, the sour cream and chiles into chicken mixture. Spoon mixture evenly down center of each tortilla; roll up and place seam side down over sauce in dish. Spoon remaining 1/4 cup enchilada sauce over tortillas. Cover with foil.
- Bake 30 to 40 minutes or until thoroughly heated. Uncover; sprinkle remaining 1/2 cup cheese over top. Bake uncovered 4 to 5 minutes longer or until cheese is melted. Sprinkle individual servings with lettuce and tomato.
Nutrition Facts : Calories 810, Carbohydrate 61 g, Cholesterol 170 mg, Fat 4, Fiber 5 g, Protein 52 g, SaturatedFat 22 g, ServingSize 1/2 of Recipe, Sodium 1470 mg, Sugar 9 g, TransFat 2 g
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