Best Chicken Enchilada Roll Ups Recipes

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MAKE-AHEAD CHICKEN ENCHILADA LASAGNA ROLL-UPS



Make-Ahead Chicken Enchilada Lasagna Roll-Ups image

Get your Mexican-Italian fusion fix with these make-ahead, family-friendly lasagna rolls.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 10h25m

Yield 16

Number Of Ingredients 13

16 uncooked lasagna noodles
1 package (8 oz) cream cheese, softened
2 cups shredded Monterey Jack cheese with jalapeño peppers (8 oz)
3/4 cup chopped green onions (about 1 bunch)
1 can (10 oz) Old El Paso™ enchilada sauce
1 can (4.5 oz) Old El Paso™ chopped green chiles
4 cups diced cooked chicken
2 cans (10 oz each) Old El Paso™ enchilada sauce
2 cups shredded sharp Cheddar cheese (8 oz)
2 cups chopped tomato
1 cup sour cream
Chopped fresh cilantro, if desired
Sliced olives, if desired

Steps:

  • In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
  • In large bowl, beat cream cheese, shredded Monterey Jack cheese and green onions with electric mixer on medium speed 1 to 2 minutes or until blended. Add 1 can enchilada sauce and green chiles on low speed. Stir in chicken.
  • Spread heaping 1/3 cup chicken mixture along center of each cooked lasagna noodle, to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
  • Place frozen rolls in two labeled 1-gallon freezer bags; label. Freeze up to 3 months.
  • To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
  • Heat oven to 350°F. Divide 1 of the remaining cans of enchilada sauce between baking dishes, pouring over and down sides of roll-ups. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly.
  • Meanwhile, in 1 1/2-quart saucepan, heat remaining can of enchilada sauce over medium-low heat until hot. Remove foil; sprinkle each dish with 1 cup sharp Cheddar cheese. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving. Spoon remaining sauce over rolls. Top with tomato, sour cream, cilantro and olives.

Nutrition Facts : Calories 360, Carbohydrate 23 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 1 g, Protein 21 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 2 g, TransFat 1/2 g

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



Chicken Enchilada Dip Roll-Ups Recipe - (4.4/5) image

Provided by clawson

Number Of Ingredients 12

2 - 8 ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 tablespoons chili powder
1 teaspoon cumin
Cayenne pepper, to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 ounce can Rotel tomatoes
1 package jalapeno cheddar tortillas

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 ROLL-UPS RECIPE - (4.5/5)



Chicken Enchilada Dip Roll-Ups Recipe - (4.5/5) image

Provided by clawson

Number Of Ingredients 12

2 - 8 ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 tablespoons chili powder
1 teaspoon cumin
Cayenne pepper, to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 ounce can Rotel tomatoes
1 package jalapeno cheddar tortillas

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 ROLL-UPS



CHICKEN ENCHILADA DIP ROLL-UPS image

Categories     Cheese     Appetizer

Number Of Ingredients 12

2 - 8 oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Steps:

  • Mix cheeses together until well blended. Add all remaining ingredients 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 ROLL-UPS RECIPE - (4.3/5)



Chicken Enchilada Roll-Ups Recipe - (4.3/5) image

Provided by Texaschef11

Number Of Ingredients 12

2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

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.

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