Chicken Enchilada Roll Ups Recipe

Name: Chicken Enchilada Roll Ups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken chopped, white and dark meat; 2 cups shredded mexican cheese blend; 8 ounces cream cheese 250 mL, softened; 1/2 cup tomato salsa; 2 tablespoons lime juice; 1 tablespoon granulated garlic; 2 teaspoons ground cumin; 2 teaspoons chili powder; 2 teaspoons kosher salt; 1 teaspoon crushed red pepper flakes; 1900 grams spinach tortillas; 4 ounces diced green chilies 115 g flame-roasted, drained; 300 grams plum tomatoes seeded, chopped; 1/2 cup scallions sliced; 1/2 cup cilantro leaves fresh

Servings: persons

2 cups cooked chicken chopped, white and dark meat
2 cups shredded mexican cheese blend
8 ounces cream cheese 250 mL, softened
1/2 cup tomato salsa
2 tablespoons lime juice
1 tablespoon granulated garlic
2 teaspoons ground cumin
2 teaspoons chili powder
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
1900 grams spinach tortillas
4 ounces diced green chilies 115 g flame-roasted, drained
300 grams plum tomatoes seeded, chopped
1/2 cup scallions sliced
1/2 cup cilantro leaves fresh

1
Place chicken in Bowl of KitchenAid(R) Artisan Mini Stand Mixer. Attach Bowl and Dough Hook to mixer. Turn to Speed 1 and stir1 minuteor until chicken is shredded.Add shredded cheese, cream cheese, salsa, lime juice, garlic, cumin, chili powder, salt and red pepper flakes. Remove Dough Hook and replace with Flat Paddle. Turn to Speed 1 and mix 60 seconds. Scrape down side and bottom of Bowl. Turn to Speed 4 and mix 30 seconds.
2
Heat tortillas in the microwave on high for 30 seconds, wrapped in a paper towel. Transfer to clean work surface. Topwith 1 cup chicken mixture, spreading evenly. Roll up tightly. Repeat with remaining tortillas and filling.
3
Wrap each roll-up in plastic wrap and refrigerate at least 2 hours or overnight. When ready to serve, unwrap roll-ups. Cut offand discard about 2 inchesfrom each end,then slice roll-ups into 1-inch pieces.Garnish with green chilies, tomatoes, scallions and cilantro

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups cooked chicken chopped, white and dark meat, 2 cups shredded mexican cheese blend, 8 ounces cream cheese 250 mL, softened, 1/2 cup tomato salsa, and more.

Yes, Chicken Enchilada Roll Ups falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Roll Ups

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions