Delicious homemade Chicken Enchilada Dip Roll-Ups recipe, easy to prepare and full of flavor!
Chicken Enchilada Dip Roll-Ups
Delicious homemade Chicken Enchilada Dip Roll-Ups recipe, easy to prepare and full of flavor!
Servings 4 servings
Ingredients
- 2 - 8 oz. packages LOW FAT cream cheese
- 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 (I leave this out as I don't care for 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 ( use low carb instead)Directions:
- 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.
Instructions
- Follow standard preparation and cooking steps for Chicken Enchilada Dip Roll-Ups.
Tips for the Best Chicken Enchilada Dip Roll-Ups
- Pre-heat & Prep: Always gather all ingredients before cooking chicken enchilada dip roll-ups.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.