Chicken Enchilada Roll-Ups

Chicken Enchilada Roll-Ups

Photo by Denise H.

  • Prep Time


  • Total Time


  • Servings



  • 2

    boneless, skinless chicken breasts

  • 1

    (8 oz.) pkg. cream cheese, softened

  • 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


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.


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