CHICKEN ENCHILADA DIP ROLL-UPS RECIPE - (4.4/5)
Provided by clawson
Number Of Ingredients 12
Steps:
- Mix cheeses together until well blended. Add garlic, chili powder, cumin cayenne, salt, chicken, cilantro, onion and tomatoes together 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.
CHICKEN ENCHILADA ROLL-UPS
Make and share this Chicken Enchilada Roll-Ups recipe from Food.com.
Provided by nonnie4sj
Categories Chicken Breast
Time 8h25m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut each chicken breast lengthwise into 2 or 3 strips.
- Combine ½ cup flour and salt in plastic food storage bag.
- Add chicken strips and shake to coat with flour mixture.
- Melt butter in large skillet over medium heat.
- Remove chicken from bag and shake off excess flour.
- Brown chicken strips in batches 2 to 3 minutes per side.
- Place chicken into crock pot.
- Add chicken broth to skillet and stir in any browned bits.
- Pour broth mixture into crockpot.
- Add onion, jalapeño peppers and oregano.
- Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours until done.
- Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
- Stir into chicken mixture; cook on High until thickened.
- Spoon chicken mixture in center of a flour tortilla.
- Top with 1 cheese slice; repeat.
- Fold up tortillas and serve.
Nutrition Facts : Calories 392.8, Fat 14.2, SaturatedFat 7.3, Cholesterol 92.9, Sodium 915.5, Carbohydrate 28.9, Fiber 1.6, Sugar 1.4, Protein 35.4
CHICKEN ENCHILADA DIP
Turn your favorite Mexican dinner into a cheesy dip fast with just five ingredients!
Provided by By Jessica Walker
Categories Condiment
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Lightly oil 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, combine shredded chicken, enchilada sauce, chiles, 1/2 cup of Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Pour into baking dish. Top with remaining cheeses.
- Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips.
Nutrition Facts : Calories 150, Carbohydrate 3 g, Cholesterol 45 mg, Fiber 0 g, Protein 13 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g
CHICKEN ENCHILADA DIP ROLL-UPS
Steps:
- 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.
CHICKEN ENCHILADA DIP
A friend brought this appetizer to our house for a dinner party. Everyone loved the zesty chicken and cheese dip so much that no one was hungry for supper. My friend graciously shared the recipe, and I've served it many times, always with rave reviews. -Leah Davis, Morrow, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 cups.
Number Of Ingredients 9
Steps:
- In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips.
Nutrition Facts : Calories 66 calories, Fat 3g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 291mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CHICKEN ENCHILADA ROLL-UPS RECIPE - (4.3/5)
Provided by Texaschef11
Number Of Ingredients 12
Steps:
- Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool. In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate. Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.
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