Recipes

Chicken Enchilada Roll-Ups

Chicken Enchilada Roll Ups

Yield: 40 rolls
Prep Time: 15 mins
Total Time: 15 mins

Ingredients

  • 1 (8-oz) packages cream cheese, softened
  • 3/4 cup shredded Mexican cheese
  • 2 tablespoons Old El Paso taco seasoning
  • 1 cups shredded chicken (rotisserie chicken works well)
  • 8 oz Hall’s Beer Cheese (Your choice of Original or Hot ‘n Snappy)
  • 1 (10-oz) can diced tomatoes with green chilies, well drained
  • 1/2 teaspoon minced garlic
  • 2 green onions sliced
  • 1/4 cup chopped cilantro
  • 8 medium sized tortillas

Instructions

  1. In a large bowl, combine all of the ingredients (except tortillas) until well blended.
  2. Spread 1 oz beer cheese covering the entire surface of the tortilla. Spread 1/3 C of chicken mixture on top of the beer cheese covering the entire surface. Roll up tightly. Repeat with remaining tortillas.
  3. Refrigerate until firm, at least 30 minutes. Also, if you chill longer, they will be easier to cut.
  4. Slice into ½-inch slices with a serrated knife to prevent crushing. Serve.
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Chicken Enchilada Roll-Ups
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