Post by Loupy on Apr 29, 2013 16:06:15 GMT -7
Spicy Chicken Tortilla Roll-Ups
Author: Stacey
www.realhousemoms.com/
Spicy Chicken Tortilla Roll-Ups are a great appetizer full of amazing flavors and are perfect for any party, including Cinco de Mayo. Recipe type: Appetizer
Ingredients
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
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas (spinach and cheddar jalapeno)
Instructions
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 combined
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 and 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.
Author: Stacey
www.realhousemoms.com/
Spicy Chicken Tortilla Roll-Ups are a great appetizer full of amazing flavors and are perfect for any party, including Cinco de Mayo. Recipe type: Appetizer
Ingredients
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
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas (spinach and cheddar jalapeno)
Instructions
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 combined
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 and 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.
