Chicken Enchilada Dip Roll Ups
This versatile recipe turns chicken enchilada dip into perfectly snackable pinwheels. Make them for parties or as a fun lunchbox treat. *There’s an updated version of this post. Find it here!*
I can’t even begin to tell you how happy I am that I tried this recipe. This stuff is seriously amazing. I will definitely be making this again and again. Did I mention that it’s also super easy? That’s my kind of recipe. Tasty and simple! Call them pinwheels or roll ups, but either way you can call them delicious!
This recipe can definitely be adapted to your tastes. We used jalapeno cheddar tortillas, but you could use plain flour tortillas. We also used a chipotle lime flavored rotisserie chicken, but you can use any flavor you like. You could also use boneless, skinless breasts like the original recipe calls for. This also works as a dip and is especially good warmed up and served with tortilla chips.
2 8-ounce packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
1 small, southwest flavored rotisserie chicken, skinned and shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas
- 1
Mix cheeses together until well blended. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.
- 2
Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices. Chill until ready to serve.
Oooh these look tasty – I will have to give them a try!
Thanks! They were so easy to make, and they tasted absolutely wonderful!
OH WOW! Those seriously look soooo good!!!
Thanks, Katie! You’ll have to give them a try with all the entertaining you do. They would be great for watching a football game. 🙂
Hi! How many cups of chicken do you need for this recipe (or an estimate)? I already have some frozen chicken in the freezer so just need a ballpark.
Thanks!
I'd say around 2 cups, but a little more or less should be fine. I hope that helps!
Thanks for your response! and would they be OK to prepare the night before? Or maybe I can prepare the filling the night before, but add them to the tortillas the day of? Did I answer my own question? haha
You can make the filling the night before. The tortillas would get soggy if though if you rolled it all up ahead of time. So yes, just do what you were thinking and roll them up the day of. Good luck!
Thanks for the recipe. I’ve been looking for something yummy for the game on Sunday.
This certainly looks yummy 🙂
This sounds absolutely delicious cant wait to try it!
Looks delicious…I will be making it tomorrow…