Wednesday, July 12, 2017

Chicken Enchilada Roll-Ups

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.

  • (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
  1. In a large bowl blend all the ingredients except for the tortillas
  2. Spread 1/2 cup of mixture to an entire surface of tortilla
  3. Roll the tortilla tightly and add a little more of the mixture to the ends if needed
  4. Refrigerate for about 30 minutes to harden (makes the rolls easier to slice into)
  5. Cut rolls 1/2 inch wide with a serrated knife and serve

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