Best 7 Chicken Enchilada Dip Roll Ups Recipes

CHICKEN ENCHILADA ROLL UPS

Steps:

• In a large bowl, combine all of the ingredients (except tortillas) until well blended.
• Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
• Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
• Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

CHICKEN ENCHILADA ROLL UPS

Steps:

• In a large bowl, combine all of the ingredients (except tortillas) until well blended.
• Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
• Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
• Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

CHICKEN ENCHILADA DIP ROLL-UPS RECIPE - (4.4/5)

Steps:

• Mix cheeses together until well blended. Add garlic, chili powder, cumin cayenne, salt, chicken, cilantro, onion and tomatoes together and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

CHICKEN ENCHILADA DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
• Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
• Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
• Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

SASSY CHICKEN ENCHILADA DIP

Steps:

• In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.

CHICKEN ENCHILADA ROLL-UPS

Steps:

• Cut each chicken breast lengthwise into 2 or 3 strips.
• Combine ½ cup flour and salt in plastic food storage bag.
• Add chicken strips and shake to coat with flour mixture.
• Melt butter in large skillet over medium heat.
• Remove chicken from bag and shake off excess flour.
• Brown chicken strips in batches 2 to 3 minutes per side.
• Place chicken into crock pot.
• Add chicken broth to skillet and stir in any browned bits.
• Pour broth mixture into crockpot.
• Add onion, jalapeño peppers and oregano.
• Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours until done.
• Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
• Stir into chicken mixture; cook on High until thickened.
• Spoon chicken mixture in center of a flour tortilla.
• Top with 1 cheese slice; repeat.
• Fold up tortillas and serve.

CHICKEN ENCHILADA ROLL-UPS RECIPE - (4.3/5)

Steps:

• Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool. In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate. Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.