Best Mexican Roll Ups Recipes

THE BEST MEXICAN TORTILLA ROLL UPS

Steps:

• In a large bowl with an electric mixer cream the cream cheese until smooth.
• Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
• Mix well with a spoon.
• Spread the mixture on the flour tortillas.
• I use about 1/4 to 1/3 cup for each tortilla.
• Cut in 1 inch slices and serve with additional salsa to dip into.

MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.

MEXICAN TURKEY ROLL-UPS

Steps:

• In a bowl, combine turkey, 1/2 cup sour cream, 1-1/2 teaspoons taco seasoning, half the soup, 1 cup cheese, onion, salsa and olives. Place 1/3 cup filling on each tortilla. Roll up and place, seam side down, in a greased 13x9-in. baking dish. Combine remaining sour cream, taco seasoning and soup; pour over tortillas. Cover and bake at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve with shredded lettuce and chopped tomatoes. Top with additional salsa and sliced ripe olives if desired.

MEXICAN CHICKEN ROLL UPS RECIPE - (4/5)

Steps:

• Mix filing ingredients together. Cover and refrigerate for at least 1 hour. - Spread 2 heaping spoonfuls of filing on each tortilla. Roll up and cut into slices

MAKEOVER MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.

MEXICAN LASAGNA ROLL UPS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Pat noodles dry with paper towels.
• Cook and stir ground beef in a skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Stir water and taco seasoning mix into ground beef; cook and stir until thickened, about 2 minutes. Remove from heat and let meat cool.
• Preheat oven to 400 degrees F (200 degrees C).
• Lay a noodle flat on a work surface and place 1 tablespoon seasoned meat at one end of noodle; roll up just to enclose meat filling. Place 1 to 2 tablespoons shredded Mexican cheese blend onto noodle and roll just to cover cheese; sprinkle a few black olives on noodle and roll noodle to the end. Repeat with remaining noodles.
• Pour enough spaghetti sauce into a 9x13-inch baking dish to cover the bottom; lay rolled noodles with seam sides down into dish over sauce. Spread taco sauce over noodles and spoon remaining spaghetti sauce over the top. Scatter any remaining meat sauce over the rolls and cover dish with aluminum foil.
• Bake in the preheated oven until the sauce is bubbling and cheese has melted, about 40 minutes. Serve with sour cream on top.

MEXICAN ROLL UPS

Steps:

• For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
• Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

MEXICAN CHICKEN ROLL-UPS

Steps:

• 1. In a bowl, combine chicken, 1/2 cup sour cream, half of the soup, 1-1/2 teaspoons taco seasoning, 1 cup of cheese, onion, salsa and olives.
• 2. Spoon 1/3 cup onto each tortilla. Roll up and place seam side down in a greased 13"x9"2" baking dish.
• 3. Combine remaining sour cream, soup, and taco seasoning; pour over tortillas. Cover and bake at 350 degrees for 30 minutes or until completely heated through.
• 4. Sprinkle with remaining cheese. Garnish with lettuce, tomatoes and olives if desired. Serve with salsa, if desired.

MEXICAN CHICKEN ROLL-UPS

Steps:

• Grease a baking sheet and sprinkle with 1-1/2 teaspoons cornmeal; set aside. In a large bowl, combine the chicken, cheese, olives, sour cream, chilies and onion; set aside., Separate crescent dough into eight rectangles; firmly press perforations to seal. Spread 1/2 cup chicken mixture over each rectangle to within 1 in. of edges. Roll up, starting from long side. Place 1 in. apart on prepared pan., In a small bowl, beat egg white and water until foamy; brush over roll-ups. Sprinkle with remaining cornmeal. Bake at 375° for 20-25 minutes or until golden brown. Serve warm with salsa. Refrigerate leftovers.

MEXICAN TURKEY TORTILLA ROLL UPS

Steps:

• Directions Beat cream cheese until smooth. Stir in red onion, salsa and cilantro. Divide cream cheese mixture evenly over flour tortilla shells. Top evenly with turkey and sprinkle cheese evenly over the top. Tightly roll tortillas and wrap with plastic wrap until ready to serve. Freezing Directions Beat cream cheese until smooth. Stir in red onion, salsa and cilantro. Divide cream cheese mixture evenly over flour tortilla shells. Top evenly with turkey and sprinkle cheese evenly over the top. Tightly roll tortillas and wrap with plastic wrap. Divide between indicated number of gallon freezer bags, label and freeze. Serving Day Directions Unroll from plastic wrap and serve. Nutritional Information 1 serving = 1 roll-up 354 Calories 15g Fat 47mg Cholesterol 982mg Sodium 320mg Potassium 36g Carbs 2g Fiber 6g Sugar 19g Protein 9 WW+ Points

SPICY MEXICAN LASAGNA ROLL UPS

Steps:

• In a large, high-sided skillet, brown the chorizo all over, breaking up the meat as it cooks. Once the chorizo is browned all over, add the tomatoes, cumin, smoked paprika and chipotle chili powder stirring to combine. Slowly pour in the milk and bring the sauce to a bubble. Reduce the heat and simmer 15-20 minutes or until the sauce has thickened.
• Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente. Drain and run under cold water to stop the cooking.
• Preheat the oven to 375°F.
• Pour one can of enchilada sauce in the bottom of a lasagna pan or a 9 x 13 inch baking dish.
• Lay the lasagna sheets flat on a clean surface and spread each with cream cheese. Once the chorizo sauce has thickened, spoon a little sauce onto each lasagna sheet and then roll it up into a cute little pasta roll. Place the pasta in the baking dish with the enchilada sauce and repeat with the remaining lasagna sheets + filling. Spoon any extra filling over the pasta and then pour the remaining can of enchilada sauce over the lasagna rolls. Sprinkle the cheese over the rolls. Cover the dish and place on a large cookie sheet with sides. Bake covered, for 30 minutes. Remove the foil and bake another 15 minutes or until the cheese is golden and browned.
• Meanwhile, heat the olive oil in a skillet, once hot add the oregano leaves and fry the leaves 30 seconds. Drain on paper towels.
• Garnish the lasagna rolls with the fried oregano. EAT!

MEXICAN ROLL-UPS

Steps:

• I take the cream cheese and let it come to room temperature Then I mix the cream cheese and the ranch mix in a bowl and set aside.
• Take the refried bean and the salsa and mix them in a bowl, until you come up with a runny dip consistency( where you can spread it w/ a knife, but not to runny).
• Take the tortillas one at a time and spread the cream cheese mixture generously over the tortilla. Then take the bean and salsa mixture and put approx 3 tbs for each tortilla and spread around the entire tortilla.
• Then sprinkle 3/4 cup of the shredded cheese evenly over the tortilla, then drain the olives really well and place an olive slice about every inch or so or closer if you want more olives.
• Carefully roll up the tortilla keeping it tight and leaving the ends open. Put into a 13x9 pan and refrigerate until firm. Then remove from the refrigerator and slice each tortilla into 1" pieces and serve on a platter. If taking to a party, it helps to layer the slices putting a piece of wax paper or plastic wrap between each layer.

MAKE-AHEAD MEXICAN ROLL-UPS

Steps:

• Prepare rice according to package directions, allowing about 15 minutes for instant rice or about 45 minutes for regular brown rice. Cool completely.
• Place beans in a colander or strainer and rinse to reduce sodium. Transfer to a large bowl.
• Thaw frozen corn in microwave. Drain and add to bowl. Or, if using can corn, just drain and add to bowl.
• Stir in rice, cheese, and salsa and spoon about 1/2 cup filling on each tortilla and roll or fold up.
• To freeze for future use, wrap eacch in plastic wrap and place in pan in the freezer overnight. When completely frozen, place in freezer safe plastic bag. Seal, label with date and return to freezer.

MEXICAN VEGETABLE ROLL-UPS

Steps:

• In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended.
• Stir in corn, beans, cilantro, tomato, green chilis and salsa.
• Spread cream cheese mixture over each tortilla to edges.
• Roll up each; cut off tapered ends.
• Wrap each tortilla roll in plastic wrap and refrigerate at least 1 hour but no longer than 8 hours.
• To serve, cut each roll into 1-inch slices.
• Garnish with cilantro sprigs.

MEXICAN ROLL-UPS

Steps:

• IN A BOWL MIX FIRST 4 INGREDIENTS. PUT IN ANOTHER BOWL 1 1/2C OF THE ABOVE PLUS THE SHREDDED CHICKEN. USE THIS MIX TO FILL THE TORTILLAS. PLACE HALF OF THE REMAINING SAUCE IN THE BOTTOM OF A 9X13 . LAY ON THE FILLED TORTILLAS. THEN CVER WITH THE REMAINING SAUCE. CAN SPRINKLE ON TOP ADDITIONAL SHREDDED CHEESE AND PICANTI SAUCE BAKE 350 DEGREES FOR 45 MINUTES.

MEXICAN VEGETABLE ROLL-UPS

Steps:

• In small bowl, beat cream cheese, sour cream and taco seasoning mix until well blended. Stir in corn, beans, cilantro, tomato and salsa. 2Spread cream cheese mixture over each tortilla to edges. Roll up each; cut off tapered ends. Wrap each tortilla roll in plastic wrap. Refrigerate at least 1 hour but no longer than 8 hours before serving. To serve, cut each roll into 1-inch slices.

MEXICAN ROLL-UPS

Steps:

• Combine cream cheese, sour cream, and dip mixes.
• Spread on shells, sprinkle with cheese, roll up.
• Cut into 1"pieces.
• Can be served with salsa.

MEXICAN TORTILLA ROLL UPS

Steps:

• Mix ingredients Spread on tortillas Roll up Refrigerate at least 1 hr. Cut in slices

HEATHER'S MEXICAN ROLL-UPS

Steps:

• Place a small nonstick skillet on medium-high heat until it is hot enough for a spritz of water to sizzle on it.
• With an oven mitt, briefly remove the pan from the heat to mist lightly with oil spray. Add the turkey or beef to the pan.
• Cook, breaking into chunks with a wooden spoon for 3 to 4 minutes, or until lightly browned and no longer pink.
• Transfer the turkey or beef to a plate. Cover to keep warm.
• Return the pan to medium heat.
• Place the tortilla in the pan. Cook for about 30 seconds per side, or until just warmed.
• Transfer to a serving plate.
• Starting at one side, spread the sour cream evenly over two-thirds of the tortilla.
• Scatter the reserved turkey or beef over the sour cream. Top with the lettuce, tomato, and salsa.
• Starting at the filled end, roll the tortilla tightly into a tube, being careful not to tear it. Serve immediately.

MEXICAN ROLL UPS RECIPE - (4.6/5)

Steps:

• Mix cream cheese, taco seasoning, cheese, jalapenos, sour cream and garlic salt together. Spread on each soft taco shell. Roll, slice, and refrigerate.