Chicken Enchilada Dip Roll Ups Recipes

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CHICKEN ENCHILADA ROLL UPS



Chicken Enchilada Roll Ups image

These Chicken Enchilada Roll Ups are a great appetizer recipe for parties! Easy to make ahead and easy to serve.

Provided by Christy Denney

Time 15m

Number Of Ingredients 9

2 (8-oz) packages cream cheese, softened
1 1/2 cups shredded Mexican cheese
2 tablespoons Old El Paso taco seasoning
2 cups shredded chicken ((rotisserie chicken works well))
1 (10-oz) can drained diced tomatoes with green chilies, well
1 teaspoon minced garlic
4 green onions sliced
1/2 cup chopped cilantro
8 burrito sized tortillas

Steps:

  • In a large bowl, combine all of the ingredients (except tortillas) until well blended.
  • Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
  • Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
  • Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

Nutrition Facts : ServingSize 1 grams, Calories 61 kcal, Carbohydrate 6 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g

CHICKEN ENCHILADA ROLL UPS



Chicken Enchilada Roll Ups image

If you want a fast and easy appetizer that feeds a crowd these Chicken Enchilada Roll Ups are for you. Chill the rolls until ready to serve and then slice them up. These are sure to be a crowd favorite!

Provided by Old El Paso

Categories     Sides and Snacks     Appetizers

Time 35m

Number Of Ingredients 9

2 (8-oz) packages cream cheese, softened
1 1/2 cups shredded Mexican cheese
2 tablespoons Old El Paso™ taco seasoning
2 cups shredded chicken
1 (10-oz) can diced tomatoes with green chilies, well drained
1 teaspoon minced garlic
4 green onions sliced
1/2 cup chopped cilantro
8 burrito sized tortillas

Steps:

  • In a large bowl, combine all of the ingredients (except tortillas) until well blended.
  • Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
  • Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
  • Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

CHICKEN ENCHILADA DIP ROLL-UPS RECIPE - (4.4/5)



Chicken Enchilada Dip Roll-Ups Recipe - (4.4/5) image

Provided by clawson

Number Of Ingredients 12

2 - 8 ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 tablespoons chili powder
1 teaspoon cumin
Cayenne pepper, to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 ounce can Rotel tomatoes
1 package jalapeno cheddar tortillas

Steps:

  • Mix cheeses together until well blended. Add garlic, chili powder, cumin cayenne, salt, chicken, cilantro, onion and tomatoes together and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

CHICKEN ENCHILADA DIP



Chicken Enchilada Dip image

This spicy baked chicken and cheese dip is a real crowd pleaser, and tastes great with chips or crackers.

Provided by Kelley

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Hot Cheese Dip Recipes

Time 1h15m

Yield 30

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (8 ounce) jar mayonnaise
1 (8 ounce) package shredded Cheddar cheese
1 (4 ounce) can diced green chile peppers
1 jalapeno pepper, finely diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
  • Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
  • Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
  • Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

Nutrition Facts : Calories 128.2 calories, Carbohydrate 0.8 g, Cholesterol 27.6 mg, Fat 11.5 g, Fiber 0.1 g, Protein 5.7 g, SaturatedFat 4.2 g, Sodium 162.8 mg, Sugar 0.3 g

SASSY CHICKEN ENCHILADA DIP



Sassy Chicken Enchilada Dip image

My sister-in-law made this for a holiday, and it was a quick solution for me to use at a party the following night. It is a quick and easy appetizer, and different than the rest of the dips we are used to! Definitely classified as a keeper! Serve with tortilla chips.

Provided by MICHELLEC2

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 2h15m

Yield 16

Number Of Ingredients 10

3 cooked, boneless chicken breast halves, shredded
2 (8 ounce) packages light cream cheese, softened
4 green onions, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 teaspoon minced garlic
1 teaspoon chopped cilantro
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon paprika

Steps:

  • In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

Nutrition Facts : Calories 110.4 calories, Carbohydrate 3.4 g, Cholesterol 31.4 mg, Fat 6.7 g, Fiber 0.6 g, Protein 9 g, SaturatedFat 3.6 g, Sodium 173 mg, Sugar 0.2 g

CHICKEN ENCHILADA ROLL-UPS



Chicken Enchilada Roll-Ups image

Make and share this Chicken Enchilada Roll-Ups recipe from Food.com.

Provided by nonnie4sj

Categories     Chicken Breast

Time 8h25m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs boneless skinless chicken breasts
1/2 cup all-purpose flour, plus
2 tablespoons all-purpose flour, divided
1/2 teaspoon salt
2 tablespoons butter
1 cup chicken broth
1 small onion, diced
1/4-1/2 cup canned jalapeno pepper, sliced
1/2 teaspoon dried oregano leaves
2 tablespoons cream or 2 tablespoons milk
6 flour tortillas
6 slices American cheese or 6 slices jalapeno pepper cheese

Steps:

  • Cut each chicken breast lengthwise into 2 or 3 strips.
  • Combine ½ cup flour and salt in plastic food storage bag.
  • Add chicken strips and shake to coat with flour mixture.
  • Melt butter in large skillet over medium heat.
  • Remove chicken from bag and shake off excess flour.
  • Brown chicken strips in batches 2 to 3 minutes per side.
  • Place chicken into crock pot.
  • Add chicken broth to skillet and stir in any browned bits.
  • Pour broth mixture into crockpot.
  • Add onion, jalapeño peppers and oregano.
  • Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours until done.
  • Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
  • Stir into chicken mixture; cook on High until thickened.
  • Spoon chicken mixture in center of a flour tortilla.
  • Top with 1 cheese slice; repeat.
  • Fold up tortillas and serve.

Nutrition Facts : Calories 392.8, Fat 14.2, SaturatedFat 7.3, Cholesterol 92.9, Sodium 915.5, Carbohydrate 28.9, Fiber 1.6, Sugar 1.4, Protein 35.4

CHICKEN ENCHILADA ROLL-UPS RECIPE - (4.3/5)



Chicken Enchilada Roll-Ups Recipe - (4.3/5) image

Provided by Texaschef11

Number Of Ingredients 12

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

Steps:

  • 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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