Chicken Salsa Roll Ups Recipes

Steps:

• Mix chicken, cream cheese, 1/2 cup salsa and bacon; spread over tortillas. Roll up tightly; wrap in plastic. Refrigerate at least 1 hour. Just before serving, unwrap and cut tortillas into 1-in. slices. Serve with remaining salsa.

Steps:

• In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
• To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.

Steps:

• In a large bowl, beat cream cheese until smooth. Fold in chilies, olives, pimientos, garlic powder, chili powder and pepper sauce. , Spread on one side of each tortilla; top with chicken and roll up tightly. Wrap in plastic; refrigerate for at least 1 hour. Serve with salsa if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Steps:

• Finely chop chicken (I used my food processor, but you can do it by hand.).
• Mix together cream cheese (should be softened), salsa, ranch, garlic powder. (I also used my food processor to get a smooth consistency.).
• Fold chicken into cream cheese mixture.
• Spread mixture pretty thin onto tortillas, leaving 1" of the edge uncovered.
• Sprinkle your favorite cheese on top.
• Roll up and wrap individually in plastic wrap.
• I let mine chill for a couple of hours & sliced with a serated edge knife before serving.

Steps:

• In a skillet, brown chicken breasts in oil on one side. On each unbrowned side, place 1 piece of Swiss cheese and 1 to 2 spears of broccoli. Roll up (secure with a toothpick if desired); set aside., In a saucepan, saute onion in butter until tender. Add flour and stir to make a smooth paste. Gradually add broth and milk; stir until thick. Add basil, celery salt and pepper. , Place half of the sauce in the bottom of greased 11x7-in. baking dish. Place chicken rolls over sauce. Cover with remaining sauce. Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes more or until chicken is no longer pink.

Steps:

• Pound chicken breasts to flatten.
• In a large mixing bowl, beat cream cheese until smooth and add salsa, cumin, and onions.
• Place heaping spoonfuls of cream cheese mixture on each chicken breast and roll up.(there will be leftover cream cheese mixture.).
• Place chicken breast seam side down in slow cooker sprayed with vegetable cooking spray.
• Spoon remaining cream cheese mixture over each chicken roll.
• Cover and cook on low for 5-6 hours.

Steps:

• Preheat oven to 350 degrees. Top each tortilla with salsa and chicken. Fold in opposite sides of each tortilla, then roll up burrito-style.
• Arrange tortillas, seam-sides down, in an 8-inch square baking dish. Sprinkle with cheese.
• Bake 15 minutes or until cheese is melted. Sprinkle with lettuce. Garnish with sour cream, avocado or cilantro, if desired. Serve 2 roll-ups per person.

Steps:

• Pre heat oven to 350 degrees.
• Sautee chicken in butter and lemon juice, then add seasonings. Remember to go light with the cayenne pepper for flavor unless you want it spicy.
• In a separate bowl, mix the salsa and sour cream. Add the chicken and blend together until the chicken is thoroughly coated.
• Spread mixture in center of tortilla and add some shredded cheese on top, as much as desired and roll tortilla. I use a bit of sour cream on the side to make it stick together better.
• Place rolled tortillas in a casserole dish. I use glass. Spread more shredded cheese on top covering each tortilla thoroughly.
• Bake at 350 degrees for 15 minutes.
• When done, take one rolled tortilla out and put it on a plate and let it cool. When cooled, cut into small sections about 1 inch wide. * use tooth picks if desired for each piece.
• Suggestions: you can have salsa and sour cream out for dipping if more sauce is desired.

Steps:

• Mix cream cheese and salsa; spread onto tortillas. Top with remaining ingredients.
• Roll up tortillas tightly. Cut each crosswise into 5 slices.

Steps:

• Flatten chicken to 1/4-inch thickness.
• Place a slice of ham and cheese on each piece of chicken.
• Roll up from a short side and tuck in ends; secure with a toothpick.
• In a shallow bowl, mix crumbs, grated cheese and parsley.
• Pour milk into another bowl.
• Dip chicken rolls in milk, then roll in crumb mixture.
• Wrap and freeze roll-ups for up to 2 months.
• To use frozen chicken--completely thaw in the refrigerator.
• Unwrap roll-ups and place on a greased baking sheet.
• Spritz with nonstick cooking spray.
• Bake uncovered, at 425 degrees for 30 minutes or until juices run clear.