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Tuesday, September 10, 2013

Chicken Tortilla Roll-Ups

Great appetizer for those college football Saturdays!! I made mine a little on the spicy side (because we love the spice), but you can always decrease the spices. Yay for football season!!

Chicken Tortilla Roll-Ups

2 medium chicken breasts, cooked
1 can hot Rotel, drained
12 oz. cream cheese, room temperature
1 cup shredded cheese (I used the pre-shredded mexican cheese blend)
2-3 green onions, diced
2 tsp. cumin
3 tsp. ancho chili powder
1 tsp. garlic powder
3/4 tsp. cayenne pepper
flour tortillas (I think the medium size work best)

I cooked the chicken in the oven; you could also cook over the stove. Seasoned my chicken breasts with the chili powder and the cumin. Cooked @ 350 for about 45 minutes covered with foil. When the chicken is cooked through, shred or dice into small pieces and let cool.

Mix softened cream cheese, Rotel, cheese, remaining spices, chicken and green onions. Combine well and spread a healthy dose into the middle of one tortilla. Spread all around except at the edges.

Roll from one side and place seam side down on a plate.

Chill until ready. Slice with a sharp knife and serve!

Notes: this makes quite a lot. If you are feeding a crowd, you are set. I would cut it in half if you have a smaller group. Leftovers are also good. Husband loved these!! He said, "Babe these are really good!"

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