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  • Anno Domini

    enchilada roll ups. pinning this not so much for the recipe but for the basic idea - could make single servings with leftover shredded chicken, cream cheese, a dash of enchilada sauce, and whatever else I happened to have around.

  • Brooke Yarbrough

    Chicken Enchilada Rollups ~ Ingredients: 2 8-oz. packages cream cheese, softened 1 1/3 cup shredded Mexican blend cheese 1 teaspoon garlic, finely minced (I used the zester for this. A garlic press would work nicely, as well.) 1 1/2 tablespoons chili powder 1 teaspoon cumin cayenne pepper to taste salt to taste 1 small, southwest flavored rotisserie chicken, skinned and shredded 1/2 bunch cilantro, chopped 4 green onions, chopped 10-oz. can Rotel tomatoes 1 package jalapeno chedd...

  • Brenda Ruiz

    Chicken Enchilada Dip Roll-ups This weekend we went up to visit my family to celebrate a couple of birthdays. We had some really great food for lunch made by my mom and sister, along with these Chicken Enchilada Dip Rollups I brought that I've wanted to try for a while now. They were fantastic! I used a tomato basil wrap we had, but any kind will do. You can adjust the amount of heat you like in these. I made these mild since I knew the kids probably wouldn't eat anything too spicy. These would be perfect game day food - maybe with a jalapeno inside, too! Lucky for me, Joelen is hosting a foodie film event this month for Mexican inspired recipes, in honor of Cinco de Mayo. These enchilada rolls would be the perfect addition to any Cindo de Mayo party. Source: Cook Like a Champion Ingredients: 2 8-oz. packages cream cheese, softened 1 1/3 cup shredded Mexican blend cheese 1 teaspoon garlic, finely minced (I used the zester for this. A garlic press would work nicely, as well.) 1 1/2 tablespoons chili powder 1 teaspoon cumin cayenne pepper to taste salt to taste 1 small, southwest flavored rotisserie chicken, skinned and shredded 1/2 bunch cilantro, chopped 4 green onions, chopped 10-oz. can Rotel tomatoes 1 package jalapeno cheddar tortillas

  • Katy Withers

    Chicken Enchilada Dip Rollups! Great tailgating food!

  • Christy Coffey Ciaramitaro

    Chicken Enchilada Dip Roll Ups posted by Delicious Meliscious ~hmmm...the instructions with this recipe aren't very detailed, but I may need to find it elsewhere and try this for a future potluck or get-together!

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Chicken enchiladas with green chili sour cream sauce Ingredients: 10 soft taco shells 2 cups cooked, shredded chicken 2 cups shredded Monterey Jack cheese 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chillies Directions: 1. Preheat oven to 350 degrees. Grease a 9x13 pan 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. 4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream. 5. Pour over enchiladas and top with remaining cheese. 6. Bake 22 min and then under high broil for 3 min to brown the cheese.