Chicken Tortilla Rollups Stacks Recipes

TORTILLA ROLLUPS IV

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

SPICY CHICKEN TORTILLA ROLL-UPS

Steps:

• Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
• In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
• Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

CHICKEN TORTILLA ROLLUPS / STACKS

Steps:

• Preheat oven to 350°.
• Spray 9x13 baking dish with a non stick spray.
• Mix soup and milk together, add Rotel tomatoes, green chilies, stir to combine. You can heat this through on the stove top or microwave if you like.
• Combine chicken, corn, rice, olives. Toss to combine.
• Divide chicken mixture into each tortilla. Top with cheese. Roll 'em up!
• Put a thin layer of soup mixture on the bottom of the baking dish.
• Place prepared tortillas in baking dish.
• Top with soup mixture, then , top each with remaining cheese.
• *If making stacks, you can use an 8x8 baking dish. use 1-2 tortillas to make 3 layers. Layer ingredients as suggested above.
• Bake for 30-40 minutes until hot & bubbly. Cool for 3-5 minutes, serve.

GREEK CHICKEN TORTILLA ROLL-UPS

Steps:

• Place chicken in a plastic bag set in a deep bowl. For marinade combine oil, lemon juice, mustard, the 2 cloves garlic, oregano, and pepper. Pour marinade over chicken in bag. Seal bag; turn to coat chicken. Refrigerate for 3 to 24 hours, turning bag occasionally.
• For sauce, combine the yogurt, cucumber, the 1 clove garlic, and dillweed in a small bowl. Cover and chill until serving time.
• Heat a large nonstick skillet over medium-high heat. Add half of the chicken and marinade. Cook and stir for 2 to 3 minutes or until chicken is no longer pink; drain. Repeat with remaining chicken and marinade.
• Meanwhile, wrap tortillas in foil. Heat in a 350 degree F oven for 10 minutes. To serve, place a scant 1/3 cup of the chicken and a generous tablespoon of sauce on each flour tortilla. Top with shredded lettuce and roll up.
• (Marinade time not included in cook time.).

CHICKEN TORTILLA ROLLUPS

Steps:

• Cook chicken with salsa over medium heat on stovetop. Let cool.
• Mix sour cream with hot sauce, to taste.
• Divide sour cream mixture equally among the tortillas - spread on tortillas.
• Divide cheese equally among the tortillas - sprinkle evenly on tortillas.
• Divide chicken and salsa equally among the tortillas - layer onto tortillas.
• Roll tortillas up, then wrap with waxed paper and chill.
• Once chilled, remove from waxed paper and cut into 1-inch slices.