When you're at the beach laying out the sun is draining. What you really need along with some water, while absorbing that good old vitamin D are some light and healthy snacks. These Mexican chicken enchilada roll-ups are perfect for a day at the beach. They only take a half hour to whip up and another to let sit in the refrigerator to harden. I found the recipe from Christy Denney's blog AKA The Girl Who Ate Everything (Hey, sounds like me), here. They were delicious and my crew ate them all up.
INGREDIENTS:
- (2) 8-oz packages of cream cheese, softened
- 1 1/2 cups shredded Mexican cheese
- 2 tbs taco seasoning
- 2 cups shredded chicken (Rotisserie is great)
- (1) 10-oz can diced tomatoes with green onions, drained
- In a large bowl blend all the ingredients except for the tortillas
- Spread 1/2 cup of mixture to an entire surface of tortilla
- Roll the tortilla tightly and add a little more of the mixture to the ends if needed
- Refrigerate for about 30 minutes to harden (makes the rolls easier to slice into)
- Cut rolls 1/2 inch wide with a serrated knife and serve
No comments:
Post a Comment