• Shane Southworth

    awesome mexican chicken pinwheel appetizer Spicy Chicken Tortilla Roll-Ups Adapted from Sing For Your Supper 1.5 lbs boneless, skinless chicken breasts 1 can Ro-tel diced tomatoes, drained 12 oz cream cheese, softened 1 cup shredded cheddar or monterey jack cheese 1 clove garlic, minced 3 tsp ancho chili powder 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp garlic salt (I like Lawry's) 1/4 cup cilantro, chopped 6 scallions, white and green parts, chopped 6-8 large flour tortillas Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

  • Stephanie Urban

    Mexican chicken wraps Spicy Chicken Tortilla Roll-Ups Adapted from Sing For Your Supper 1.5 lbs boneless, skinless chicken breasts 1 can Ro-tel diced tomatoes, drained 12 oz cream cheese, softened 1 cup shredded cheddar or monterey jack cheese 1 clove garlic, minced 3 tsp ancho chili powder 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp garlic salt (I like Lawry's) 1/4 cup cilantro, chopped 6 scallions, white and green parts, chopped 6-8 large flour tortillas

  • Tamara Perez

    Spicy chicken tortilla roll ups 1.5 lbs boneless, skinless chicken breasts 1 can Ro-tel diced tomatoes, drained 12 oz cream cheese, softened 1 cup shredded cheddar or monterey jack cheese 1 clove garlic, minced 3 tsp ancho chili powder 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp garlic salt (I like Lawry's) 1/4 cup cilantro, chopped 6 scallions, white and green parts, chopped 6-8 large flour tortillas Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

  • Beckye Mosher

    Perfect for appetizer -Spicy Chicken Tortilla Rollup Spicy Chicken Tortilla Roll-Ups Adapted from Sing For Your Supper 1.5 lbs boneless, skinless chicken breasts 1 can Ro-tel diced tomatoes, drained 12 oz cream cheese, softened 1 cup shredded cheddar or monterey jack cheese 1 clove garlic, minced 3 tsp ancho chili powder 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp garlic salt (I like Lawry's) 1/4 cup cilantro, chopped 6 scallions, white and green parts, chopped 6-8 large flour tortillas

  • Carson Baxter

    Spicy Chicken Roll Ups 1.5 lbs boneless, skinless chicken breasts 1 can Ro-tel diced tomatoes, drained 12 oz cream cheese, softened 1 cup shredded cheddar or monterey jack cheese 1 clove garlic, minced 3 tsp ancho chili powder 1 tsp cumin 1/2 tsp cayenne pepper 1/2 tsp garlic salt (I like Lawry's) 1/4 cup cilantro, chopped 6 scallions, white and green parts, chopped 6-8 large flour tortillas Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

More from this board

One Pot Ground Beef Stroganoff ~ full of beefy flavor. And there is only one pot to clean up after dinner!

Chile Colorado Burritos - So easy and so so yummy!!! I'll make this once every two weeks for sure!!! Crock pot! :)

Deep Dish Pizza Casserole Recipe ~ Homemade deep dish pizza made so easily at home – in a casserole dish!

It's actually called creamy spinach and sausage pasta, but I now call it the Big Italian Hug. Cuz that's how it tastes. Oh my goodness, so fantastic. @Austin Kerr

Chicken Caesar Pasta Salad with an easy and creamy homemade Caesar dressing. Great as a side dish or light summer meal.

No-Bake Chewy Cookies and Cream Bars, with only 3 ingredients, you'll have dessert in no time! #oreo #dessert #recipe

1 cup plаin yogurt 2 Tbsp olive oil 4 cloves gаrlic ½ Tbsp oregаno 1 med lemon ½ tsp sаlt pepper ¼ bunch fresh pаrsley 3½ to 4 lbs chicken Mаke mаrinаde, combine yogurt, olive oil, gаrlic, oregаno, sаlt, аnd pepper in bowl. Scrаpe lemon zest into bowl. Add 1-2 Tbsp juice from lemon and ¼ bunch of pаrsley аnd add to mаrinаde. Put all in а gаllon sized zip top bаg, Remove аir, close аnd mix the contents. Refrigerаte bаg for 30 min. then either cook on grill of bаke at 375 degrees for 45-60 min.

Ham and Cheese Puff Pancake - This recipe for Ham and Cheese Puff Pancake is something that rolls dinner and breakfast or brunch into one. If you don’t have ham, you could definitely use crumbled, cooked sausage instead. I used Gruyere, but cheddar, mozzarella or any good melting cheese.

blackberry, fennel, and goat cheese pizza

One pot meal ideas. Sausage and Tortellini

Easy Taco Bake ~ Great taco bake recipe from Gooseberry Patch's Foolproof Family Recipes.

Grab-and-Go Waffle Breakfast Sandwiches°°

The creamiest mac and cheese you will ever make with kielbasa sausage. Basically an upgraded mac+ cheese w/ hot dogs!

Chicken Alfredo Pizza recipe

Melt in Your Mouth Baked Garlic Parmesan Chicken Recipe - A Family Favorite!

For all you cheese lovers! January 20 is 'Cheese Lovers Day' Here's a cheese melting guide

Biscuits and Gravy Breakfast Casserole...uses a tube of refrigerator biscuits

Garlic Butter & Mushrooms Baked Pork Chop ~ Delicious and easy pork chops with a flavorful butter sauce that compliments the meal perfectly.

Chicken & Potato Chip Casserole - an outstanding, creamy, delicious casserole that the whole family will love. Ready to devour in less than 30 minutes! {BitznGiggles.com}

Lasagna Grilled Cheese | Comfort food to the max.

Chicken Spaghetti. seriously sent from heaven. I make a dish that is similar to this one . I call it Chicketti. Very good . I am anxious to try this one .

(2/16/15). Deluxe Egg Salad. Went easy on the mayo and used a smidge extra cream cheese and it was sooo good! Really creamy. Also added some grated Parmesan cheese.

Copycat Panera Mac and Cheese

Japanese Hot Cakes- fluffier and bit sweeter- 2 large eggs , 3/4 cup plus 1 1/2 tbsp milk, 1 tsp vanilla, 1 & 2/3 cups) flour, 1& 3/4 tsp baking powder, 3 Tbsp plus 1 tsp sugar / o beat eggs, milk, & vanilla until foamy./ whisk dry ingred. then add to wet. Let sit 15 min./

Sushi? After I'm over my newfound vegetarian diet? @Russell Sese Floyd? It's been toooo long. I want Bamboo's Sushi and sake!