Chicken Enchilada Dip Roll Ups
I found this recipe on Amy's blog. I can't even begin to tell you how happy I am that I tried this recipe. This stuff is seriously amazing. I will definitely be making this again and again. Did I mention that it's also super easy? That's my kind of recipe. Tasty and simple! This recipe can definitely be adapted to your tastes. We used jalapeno cheddar tortillas, but you could use plain flour tortillas. We also used a chipotle lime flavored rotisserie chicken, but you can use any flavor you like. You could also use boneless, skinless breasts like the original recipe calls for. Try this! You won't be disappointed.
I found this recipe on Amy's blog. I can't even begin to tell you how happy I am that I tried this recipe. This stuff is seriously amazing. I will definitely be making this again and again. Did I mention that it's also super easy? That's my kind of recipe. Tasty and simple! This recipe can definitely be adapted to your tastes. We used jalapeno cheddar tortillas, but you could use plain flour tortillas. We also used a chipotle lime flavored rotisserie chicken, but you can use any flavor you like. You could also use boneless, skinless breasts like the original recipe calls for. Try this! You won't be disappointed.
- salt to taste
- 4 green onions chopped
- 1 teaspoon cumin
- 1 1/2 tablespoons chili powder
- 2 8-ounce packages cream cheese softened
- 1 1/3 cup shredded mexican blend cheese
- 1 teaspoon garlic finely minced
- cayenne pepper to taste
- 1 small, southwest flavored rotisserie chicken skinned and shredded
- 1/2 bunch cilantro chopped
- 10- oz. can rotel tomatoes
- 1 package jalapeno cheddar tortillas
- Carbohydrate 8.07183791774791 g
- Cholesterol 30.7999999999999 mg
- Fat 10.0142587503315 g
- Fiber 1.66515837546289 g
- Protein 8.33105291690917 g
- Saturated Fat 6.25113583339173 g
- Serving Size 1 1 (107g)
- Sodium 777.462083353312 mg
- Sugar 6.40667954228501 g
- Trans Fat 0.561606000054893 g
- Calories 152 calories
Step-by-step
- Mix cheeses together until well blended.
- Add all remaining ingredients 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.
Working in a compact cooking space demands recipes that rely on cold assembly rather than heavy stovetop heat. Chilling the cream cheese mixture before rolling changes the mechanical behavior of the filling, transforming a sticky paste into a firm spread that holds its shape under pressure.
- Soften both eight-ounce packages of cream cheese completely to room temperature before beating, or the cheese will clump around the paddle attachment and refuse to incorporate the cumin and chili powder.
- Cover the mixing bowl tightly and refrigerate the mass for precisely sixty minutes so the dairy fats resolidify enough to provide structural integrity.
- Spread a thin, even layer across each tortilla using an offset metal spatula rather than a dull table knife to prevent tearing the delicate flour wrapper.
- Slice the finished logs with a serrated bread knife using a gentle sawing motion rather than a downward press, which squashes the circular profile into an oval shape.
Enchilada-style cold roll ups borrow flavor profiles from Tex-Mex party dips while adopting the slicing mechanics of Japanese sushi rolls. Proper chilling windows dictate whether the final pinwheels maintain sharp interior layers or smear into an indistinct paste.
