Chicken Enchilada Roll-Ups

By Texaschef11

Ingredients

• 2 boneless, skinless chicken breasts
• 1 (8 oz.) pkg. cream cheese, softened
• 2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
• 1 clove garlic, minced or pressed
• 2 tsp. chili powder
• ½ tsp. cumin
• ¼ tsp. cayenne pepper
• Salt, to taste
• Handful of cilantro, chopped
• 3 green onions, chopped
• 10 oz. can diced tomatoes with green chiles, drained well
• 4-6 8-inch tortillas

Preparation

Step 1

Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.

In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate.

Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.