spicy chicken tortilla roll-ups
5:18 PM
Hi everyone! How's it going?! Today I have a very yummy appetizer for you all! They are seriously delicious! I've brought them to two parties in the last year and they were a hit at both, especially at the last, a New Year's party :)
They are called "spicy chicken tortilla roll-ups" and I found them here (I think...Can't remember, it was a long time ago and this recipe is on a bunch of different blogs..). They are very flavorful! Not too spicy either (but you can definitely kick up the spice, or leave it out completely.) These little roll-ups are also fairly easy to make. I like to cook the chicken on a frying pan because it's quick. But you can definitely do it in the slow cooker or oven. Just make sure to you a lot of spices!
They are called "spicy chicken tortilla roll-ups" and I found them here (I think...Can't remember, it was a long time ago and this recipe is on a bunch of different blogs..). They are very flavorful! Not too spicy either (but you can definitely kick up the spice, or leave it out completely.) These little roll-ups are also fairly easy to make. I like to cook the chicken on a frying pan because it's quick. But you can definitely do it in the slow cooker or oven. Just make sure to you a lot of spices!
Click below to see the recipe :)
Anywho, I really hope you guys give these a try! They are really really really good! Oh and one more thing, these are best eaten the day they are made. But you can make the filling and refrigerate it for a few hours or over night and then put them on the tortilla before you're ready to serve.
Enjoy!
Spicy Chicken Tortilla Roll-Ups
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (~2 breasts)
- 1 can Ro-tel diced tomatoes + chilies, drained
- 12 oz cream cheese, softened
- 1 cup shredded cheddar or Monterey jack cheese
- 1 clove garlic, minced
- 3 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- ½ tsp garlic salt (or regular salt)
- ¼ cup cilantro, chopped
- 6 scallions, white and green parts, chopped
- 6-8 large flour tortillas
Directions
- Season the chicken breasts with salt, half the cumin, and 1 teaspoon of the chili powder
- Add chicken to a skilled and add about 1 cup of water, cover and cook on medium-high heat until cooked through, add more water if necessary
- Once chicken is cooled, shred with a fork
- In a mixing bowl, combine cream cheese, tomatoes, cheese, remaining spices, garlic, cilantro and scallions, mix until well-incorporated
- Add cooled chicken and stir together
- Lay out tortillas and divide mixture evenly in the center of each, spread into a thin layer leaving edges clean
- Roll each tortilla tightly, cut into 1 inch thick slices, cover and refrigerate until ready to serve
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2 comments
These are so delicious! I love eating them!
ReplyDeleteyummy yummy in my tummy!! just made some today!! Yours still turned out better
ReplyDelete