Chicken-Spicy Chicken Tortilla Roll up PRINT
|1.5||lbs boneless, skinless chicken breasts|
|1||can Ro-tel diced tomatoes, drained|
|12||oz cream cheese, softened|
|1||cup shredded cheddar or monterey jack cheese|
|1||clove garlic, minced|
|3||tsp ancho chili powder|
|½||tsp cayenne pepper|
|½||tsp garlic salt (I like Lawry's)|
|¼||cup cilantro, chopped|
|6||scallions, white and green parts, chopped|
|6-8||large flour tortillas|
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.