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Chicken Enchilada Dip Roll-Ups

November 23, 2012

Mexican appetizer recipe

I am always on the search for recipes that would be perfect to bring to meetings or putlocks. There really is a method to the madness when it comes to cooking for groups, particularly when a dish can’t be kept warm or left to sit out. You have to pick very generic recipes that don’t have a lot of crazy ingredients or flavor combinations to them. All the while you need to keep in mind the temperature a dish should be served at. If your dish is a hot pasta dish, it’s probably not going to be great if it has to sit out 2 hours before being served. Egg dishes work well since they are best served at room temperature and can often be delicious even cold. And it is always best to choose something that can be easily recognizable and if not, then you should definitely tape a little note card with the recipe title to the dish. I find that people are more apt to eat something when they know what it is. That is probably the best piece of advice I can give you.

The reason I bring this up is because that’s where this recipe made it’s debute- a church luncheon. I found it on good ol’ Pinterest where it was originally posted by Delicious Meliscious. Her’s look way more appealing than mine since they have more of a splash of color to them because of the wrap chosen. But that didn’t stop people from eating mine up! They were a great hit. I think I had just one or two left by the end. I think wraps make some of the best food for parties and group events. They are easy to serve and keep really well at room temperature.

chicken enchilada roll-ups

This was such an easy recipe to make too! It uses very basic ingredients and requires nothing more than mixing all the ingredients together in a bowl. The most difficult part is probably rolling and cutting the pieces. I found you got the best results when you didn’t bother using the end pieces of the wrap (a serrated knife doesn’t hurt either). I filled the wrap within 1/2-inch of two opposing sides and brought the edge of the chicken mixture straight down. Before rolling, I cut off the excess edge to within 1/2-inch of the filling (it spreads when you roll), all the while keeping it straight. I simply thought this made shaping and cutting easier. But you can always just fill the whole thing and not worry about how the edges look. It all tastes the same right?

*update: I made a variation of this recipe into a quesadilla! It turned out delicious*

chicken enchilada roll-ups

 

4.3 from 11 reviews

Chicken Enchilada Dip Roll-Ups
Serves: makes about 3 dozen
 
Ingredients
  • 2- 8 oz. packages cream cheese, softened
  • 1½ cups shredded Mexican blend cheese
  • 1 teaspoon garlic, finely minced
  • 1½ tablespoons chili powder
  • 1 teaspoon cumin
  • ½ tsp ground coriander
  • 1 tsp salt
  • ½ tsp ground black pepper
  • cayenne pepper to taste
  • 3 chicken breasts, cooked and shredded
  • 4 green onions, chopped
  • 10 oz. can Rotel tomatoes, drained with juices reserved
  • 1 package burrito sized tortillas
Instructions
  1. Mix cheeses together until well blended.
  2. Add all remaining ingredients, using remaining rotel juice as needed to thin mixture, and mix well.
  3. Cover and refrigerate for at least one hour.
  4. Place one heaping spoonful onto tortilla.
  5. Spread to edges using a metal spatula.
  6. Roll and cut into slices.
Notes
Substitue out the garlic and spice seasonings with one half to one whole packet of pre-made taco seasoning, tasting to determine the amount of seasoning desired.

adapted from Delicious Meliscious

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{ 37 comments… read them below or add one }

Lucy Lindauer December 8, 2012 at 3:55 am

Looks amazing—wonder if these would freeze well???

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lmachell December 8, 2012 at 7:43 am

You know, I’m not sure. Sometimes dairy products don’t freeze well. Like cream cheese on its’ own ends up with this crumbly texture. If you try it let me know though : )

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lola russo December 9, 2012 at 6:42 pm

Awesome – I needed something for a party this afternoon and i had, amazingly, all the ingredients. Just had to put the chickn on the grill to cook…love this recipe! My Latina girlfriends will love this too! Gracias!

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lola russo December 9, 2012 at 6:42 pm

It only let me put 2 stars on here…it deserves 5!

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Debbie December 30, 2012 at 8:27 pm

Have you tried heating them up? It seems like they would taste better warm. I’m gonna try them either way.

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lmachell January 5, 2013 at 4:33 pm

I have tried heating them up as a chicken quesadilla and they are AWESOME that way too!

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Shuri April 22, 2013 at 4:00 pm

Do you drain the tomatoes?

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lmachell April 28, 2013 at 10:44 am

Yes, absolutely. Otherwise it will be too loose and wet.

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Melissa April 23, 2013 at 2:57 am

I made this on Friday when we had some friends come over and they were gone within an hour. The reviews were awesome for them. Thanks so much for posting this recipe.

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Mar May 3, 2013 at 11:09 pm

Hi, would it be fine if I make it the night before the party and place it in the refrigerater? Thank you for your time!

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lmachell May 7, 2013 at 2:39 pm

The tortilla might be a little moist from the mixture, but the mixture itself would be fine. Maybe make the mixture the night before and assemble the day of??

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Kim May 5, 2013 at 9:51 pm

These are amazing!! Thank you!

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myra May 19, 2013 at 2:56 pm

I was wondering if the chicken breast could be substituted for can chicken? The can
Chicken is already cooked and shredded. Any suggestions?

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TheSarahnader July 27, 2013 at 8:03 pm

I used can chicken as a time saver. As long as you drain it well and shred it up a bit more. It works just fine!!

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Sas August 3, 2013 at 10:26 am

The canned chicken is full of chemicals and the metal in the can is dangerous. Just steam up a bunch of chicken, shred it and freeze it.

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Vanessa May 26, 2013 at 5:55 pm

It would be better if the cheese and chicken weren’t mixed together. The texture wasn’t agreeable as a chicken dish. You should also refrigerate the wraps for a while before cutting .

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lmachell May 26, 2013 at 8:37 pm

Refrigerating would definitely help. I agree.

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Renee June 7, 2013 at 3:45 am

Is it better to heat up the tortilla before rolling to make it more pliable?

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lmachell June 7, 2013 at 9:42 am

It definitely won’t hurt! I didn’t do that with mine though.

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Yolanda Brannon June 7, 2013 at 6:48 pm

Made these for a pot luck last week. I made the mixture the night before, refrigerated, and spread it over the tortillas the next morning. Cutting was easy with a really sharp knife. Perfect! They were a hit.

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Amber June 10, 2013 at 8:35 pm

the thing on pinterest says in the comment section that it has taco seasoning in it, yet the recipe doesn’t show it anywhere. is it a typo on the recipe? or someone miss labeled it. going to make these to take to the lake this weekend. THANK YOU!

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lmachell June 11, 2013 at 7:03 am

If you want to use a taco seasoning packet just take out all the spices and the garlic- probably the salt too (you can season it after). Then just use maybe 1/2 the taco packet, taste it, and see if it needs more. That should work great.

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Jennifer Welker June 21, 2013 at 10:15 pm

Any ideas for thickening it up since I did not drain tomatoes. You may want to add, “drained” next to rotel. Just made mixture and refridgerating now. Seems yummy but needs to be thicker.

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lmachell June 23, 2013 at 6:39 am

That’s a good idea- I will add that. Thank you Jennifer! Not sure what you can thicken it up with accept maybe some extra chicken. Most traditional thickeners like flour, cornstarch, etc aren’t very good raw.

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Nona June 29, 2013 at 4:27 pm

Super easy and delicious! Most awesome warm with a little enchillida sauce on top!

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Nicole July 19, 2013 at 2:02 pm

Serve warm or room temp? I am use to making pinwheels that set for 4 hours before slicing. I am going to try these with my friends. I am making them at home and serving them later. Should I put them in the fridge or just let them rest room temp? Thanks

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lmachell July 19, 2013 at 8:40 pm

You can serve it either way. They will be much softer, of course, at room temperature. I guess it just depends on your preference. Mine had sat out for a while at room temperature before serving.

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Toni July 21, 2013 at 4:42 pm

Do you think salad shrimp could be used for a substitute?

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lmachell July 22, 2013 at 5:09 am

I honestly can’t say. I don’t like shrimp so I have no idea. If shrimp is something that can be paired with Mexican flavors and cheese, then I don’t see why not though.

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denise stine August 5, 2013 at 4:31 am

I dont see why not… or you could sub regular chicken salad & prepare the same way…. Is that what you were asking?

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MariaErp July 27, 2013 at 1:58 am

Can you use canned chicken?

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lmachell July 27, 2013 at 5:00 pm

Sure! Just might be a little moist so I would tweak the other ingredients around a bit so its not too wet.

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Karen Smith August 26, 2013 at 2:28 pm

Thank you for this yummie looking recipe, I am catering for my bowls clubs centenary next year and looking for new ideas for our finger food night. Will be adding this to my menu!
One query, I live in New Zealand, and not familiar with Mexican cheese, can you define it?
Many thanks, Karen

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lmachell August 27, 2013 at 6:51 pm

It’s a mixture of monterey jack, queso, colby, and maybe another cheese or so. You can just use monterey jack if you want!

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Xenaxahid November 18, 2013 at 3:19 am

How long would the mix be good in the refrigerator? Thanks!

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Debbi January 11, 2014 at 12:42 pm

These were the talk of the party! I made these for my sons Eagle Scout ceremony and folks are still raving. Two modifications. I used a pack of low sodium taco season an my grocer was out of BL chicken breast so substituted BL chicken thighs. I think the thighs were less grainy and mixed smoother. Second, I wanted to enhance flavor so I used a pack of guacamole dry mix too. Blended well with other flavors.
**tip- make the day before , wrap life a tootsie roll and refidgerate overnight. It firms then up and you can get nice, thin pinwheels using a sharp knife instead of a serrated knife.

Thanks for a great recipe!

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Sara April 17, 2014 at 10:17 pm

Only one spoonful of mixture on a burrito size tortilla ? Even when rolled up that doesn’t seem like enough. You could use a store bought roasted chicken which would add a nice flavor I am sure too

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