Chicken Enchilada Roll Ups (Print-Friendly Version)
Tender chicken and cheese-filled tortilla spirals, with creamy chiles and fresh herbs for quick, savory bites.
# What You'll Need:
→ Filling
01 -
300 g cooked chicken breast, shredded
02 -
120 g shredded Mexican cheese blend
03 -
120 g sour cream
04 -
115 g cream cheese, softened
05 -
15 g chopped fresh cilantro
06 -
15 g chopped green onions
07 -
40 g canned diced green chiles
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon chili powder
10 -
0.5 teaspoon ground cumin
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Wrapper
13 -
5 large flour tortillas
# How to Make It:
01 -
In a large mixing bowl, thoroughly combine the shredded chicken breast, Mexican cheese blend, sour cream, softened cream cheese, cilantro, green onions, diced green chiles, garlic powder, chili powder, cumin, salt, and black pepper.
02 -
On a clean surface, lay out one flour tortilla and evenly spread 3–4 tablespoons of the prepared chicken mixture over its entire surface.
03 -
Tightly roll up the tortilla to form a log shape. Repeat the process for the remaining tortillas.
04 -
Individually wrap each roll in plastic film and refrigerate for at least 1 hour to set and firm up.
05 -
Once firm, remove the wraps and slice each roll into 2.5 cm pieces using a sharp knife. Serve immediately, or store refrigerated until ready to serve.
# Additional Tips:
01 -
For best results, use cold ingredients to achieve a clean slice. These are ideal as party appetizers or make-ahead snacks.