Enchilada Roll Ups

Well, since we weren't really into either of the Super Bowl teams this year, we figured we might as well be into the food. Seriously, did you expect me to think about it any other way? The biggest football night of the year simply translates to "let's eat."

Since it was just going to be us hanging out here, it was a little hard to justify going all out. I made some barrrrz that went over really well a while back. They were a hit once again. J was craving the standby queso dip, so we fired up the crockpot for that.

I was craving these little beauties. They were so easy to throw together and tasted great. This would make a great "real" party food since you can make it all ahead of time. Bonus that it's finger food too. J discovered that these tasted even better when he sludged them through his queso dip. I preferred to dip them in my favorite salsa, but both were winners...just like what's-their-names.

Chicken Enchilada Roll-Ups

by Annie's Eats

Ingredients:
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Directions:
Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.

In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate.

Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.

My Notes: I used about three chicken breasts and actually baked them. Not a big fan of cooking chicken in a skillet. I also used fat free cream cheese, which worked just as well as the regular kind. I used regular tortillas, but next time I think I'd follow Annie's advice and do a red or green tortilla which would have more flavor and color!