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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)

Chicken:
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.

Filling:
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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