Chicken Enchilada Roll Ups

A classic main course made into a dip made into a roll-up appetizer that no one will be able to get enough of!

Another 2014 recipe here - going through my old photos is definitely a walk down memory lane. These roll ups were made during one of our last get-togethers with our best friends in New York. I definitely miss having them so close. It's definitely a "pit" of being a military family. Of course, the "peak" is having met them in the first place. We were a very snacky bunch, so I could always count on making appetizer foods to keep us all sated. We usually ate before dinner and after dinner, so having a surplus was a good idea. These surprised me with having loads of flavor and being very addictive!

(Print)
What you need:

• 2 packages (8 oz. each) cream cheese, softened
• 1 1/3 cups shredded Mexican cheese
• 1 clove minced garlic
• 1 1/2 Tbsp. chili powder
• 1 tsp. cumin
• Dash of cayenne pepper
• Salt to taste
• 1 to 1/12 cups shredded chicken
• 1/2 bunch cilantro, chopped
• 4 green onions, chopped
• 1 can (10 oz.) Rotel
• 1 pkg. flour tortillas - I chose spinach

Directions:

1. Mix cream cheese and Mexican cheese together until combined.
2. Add the remaining ingredients, except tortillas, and mix until combined.
3. Cover and refrigerate for one hour.
4. Spread filling to the edges of each tortilla until you run out of filling. Roll up tightly and slice.

Recipe from Delicious Meliscious

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