Cheesy Chicken And Salsa Roll Ups Recipes

CHICKEN SALSA ROLL-UPS

Steps:

• Finely chop chicken (I used my food processor, but you can do it by hand.).
• Mix together cream cheese (should be softened), salsa, ranch, garlic powder. (I also used my food processor to get a smooth consistency.).
• Fold chicken into cream cheese mixture.
• Spread mixture pretty thin onto tortillas, leaving 1" of the edge uncovered.
• Sprinkle your favorite cheese on top.
• Roll up and wrap individually in plastic wrap.
• I let mine chill for a couple of hours & sliced with a serated edge knife before serving.

CHEESY CHICKEN ROLL UPS

Steps:

• Boil chicken until fully cooked.
• Let cool; cut into small pieces.
• Mix 1/2 cheese and chicken pieces together.
• Unroll crescent rolls (1 package at a time, keep refrigerated until then or they get sticky).
• Roll up chicken and cheese in side rolls.
• Simmer 1 can cream of chicken soup, 1 cup of milk and 1 cup of cheese until cheese is melted.
• Pour soup mixture in pan to coat and place roll ups on top. Pour additional soup mixture on top of rolls.
• Bake at 375°F for 45-60 minutes depending on number of roll ups.
• Make additional soup mixture to top rolls ups.

CHEESY CHICKEN ROLL-UPS

Steps:

• 1. Combine Ritz cracker crumbs, flour, paprika, celery salt and dill weed in a zipper type bag and set aside. Put the additional 1/3 cup of flour in a bowl and set aside. In a small bowl beat the egg and half and half together until well blended. Set aside.
• 2. Sprinkle the chicken with salt and pepper on both sides and then pound thin, about 1/4" will be great.
• 3. Take 1 piece of the cheddar and 1 piece of the mozzarella cheese and lay it in the center of the chicken breast. Roll the chicken around the cheese and secure with toothpicks. Repeat for the 2nd piece of chicken.
• 4. Roll each piece of chicken in flour, then roll in the egg mixture and then drop into the zipper type bag with the cracker mixture. Coat really well. Repeat for the 2nd piece of chicken. Set them on a plate in the fridge until you are ready to cook them.
• 5. Preheat oven to 375. Heat oil and butter in a small skillet over medium heat. When your oil is about 325 carefully place the chicken in the hot pan. Cook until golden brown. Turn and cook the other side to golden brown. Remove from skillet and place on a rack over a baking dish. Bake in the oven for 20 - 25 minutes until the chicken is done. Remove from oven and let it sit for 5 minutes before serving.
• 6. Once you have removed the chicken from the skillet discard all but about a tablespoon or two of the cooking oil. Add the flour and stir constantly until it turns nutty brown being careful not to burn it. Add your chicken stock all at once and stir until it thickens slightly. Remove from heat. Just before serving add sour cream and stir well. Place your chicken on the plate, drizzle with the sauce and garnish with mushroom and green onions if desired.
• 7. Serving Suggestion: We like this on top of rice or pasta. We also really like adding some sauteed mushrooms on top.

GARLIC CHEESE CHICKEN ROLLUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter or margarine, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.
• Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter or margarine over all. Bake in the preheated oven for 35 to 40 minutes, or until cooked through and juices run clear.