Chicken Enchilada Roll Ups Recipes

CHICKEN ENCHILADA ROLL UPS

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 ROLL UPS

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.

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

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 ROLL-UPS

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.

EASY WHITE CHICKEN ENCHILADAS

Steps:

• Heat oven to 350° F. Spray bottom and sides of 13 x 9-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in bottom of baking dish.
• In large bowl, mix chicken, 1 1/2 cups of the cheese, 1 cup of the enchilada sauce and the chopped green chiles until evenly combined.
• Spoon about 1/3 cup of the chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish.
• In small bowl, mix remaining enchilada sauce and cream. Pour mixture on top of enchiladas; sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down.
• Bake 30 minutes. Remove foil; bake 5 to 10 minutes longer or until cheese is melted and lightly browned. Serve with sour cream, pickled jalapeño chiles and chopped fresh cilantro, if desired.