Chicken Enchilada Pinwheels Recipes

CHICKEN ENCHILADA ROLL UPS

Chicken Enchilada Roll Ups image

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

Ingredients

2 (8-oz) packages cream cheese, softened
1 1/2 cups shredded Mexican cheese
2 tablespoons Old El Paso taco seasoning
2 cups shredded chicken ((rotisserie chicken works well))
1 (10-oz) can drained diced tomatoes with green chilies, well
1 teaspoon minced garlic
4 green onions sliced
1/2 cup chopped cilantro
8 burrito sized tortillas

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 QUESADILLA PINWHEELS

Chicken Quesadilla Pinwheels image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 18m

Yield 4 appetizer servings

Number Of Ingredients 4

Ingredients

4 large 10 to 12-inch flour tortillas
2 cups shredded Monterey Jack
1 cup chipotle salsa
2 cups chopped rotisserie chicken meat, still warm from store or warmed in microwave

Steps:

Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter.

SPICY BUFFALO CHICKEN ENCHILADAS

Spicy Buffalo Chicken Enchiladas image

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the baking dish
1 rotisserie chicken, shredded (about 4 cups)
1 pound grated Monterey Jack cheese (about 4 cups)
2 cups mild red enchilada sauce
3/4 cup hot sauce, preferably Frank's Red Hot
Eight 10-inch flour tortillas
1/2 head iceberg lettuce, finely shredded
1/2 cup Ranch Dressing, recipe follows
1/2 cup blue cheese crumbles
1 cup mayonnaise
1/2 cup buttermilk
2 tablespoons minced fresh chives
2 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
Bake until the cheese is melted and bubbling, 15 to 20 minutes.
Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

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