Spicy Chicken Tortilla Roll Ups

Let me just start by saying, these things are A-MAZING!  One of the tastiest appetizers I’ve had since discovering Buffalo Chicken Dip!  I made this for two holiday gatherings this week, everyone loved them and they were gone in a flash!

Here’s a link to the original recipe I found on Pinterest: Spicy Chicken Tortilla Roll-Ups.  These were super easy to make and I pretty much followed the recipe exactly.  When I made it a second time, I decided to add corn (the picture of this recipe is from the first time I made them and doesn’t have corn).  I’m thinking about adding black beans to the recipe the next time I make it (black beans might be a great substitute for chicken if you’d like to make a meat-free version).  Pepper Jack cheese might also be a great addition as well…this is such a simple and versatile recipe that I think there’s tons of variations possible.  No matter what, it’s fantastic and I will be making this recipe again and again!!

Here’s the recipe for Spicy Chicken Tortilla Roll-Ups: 

 

1.5 pounds boneless, skinless chicken breast

1 can Ro-Tel diced tomatoes, drained

1 large container of softened cream cheese (13.5 oz size)-you could probably use light cream cheese if you’d like to lighten it up a bit; I don’t think you’d lose any flavor.

1 cup shredded sharp cheddar cheese

1 clove garlic, minced or grated

3 teaspoons chili powder, divided

2 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic salt

Salt, to taste

1/4 cup chopped cilantro, about a small handful

6 scallions, white and green parts, chopped

About 3/4 cup canned corn, drained.  I used about 3/4 of the can of corn

6-8 large flour tortillas-I used spinach tortillas and jalapeno cheddar tortillas;  I think the jalapeno cheddar tasted best but having the different colored tortillas looked nice for presentation.  I would recommend using flavored tortillas if you can; I think plain tortillas would take away from the flavor and presentation.

Season the chicken breasts with salt, one teaspoon of cumin, and one teaspoon of chili powder.  Place the chicken in a skillet and add one cup of water.  Cover and cook on medium-high heat until cooked through; this took about 15-20 minutes.  Keep an eye on the chicken while it cooks; if the water cooksout of the pan you may need to add a little extra.

Once the chicken is cooked, remove it from the pan.  Allow the meat to cool until it is cool enough to handle, and shred it with two forks.

In a large mixing bowl, combine the cream cheese, drained Ro-Tel tomatoes, cheese, 2 teaspoons of chili powder, one teaspoon of cumin, garlic salt, cayenne pepper, garlic, cilantro, onion and corn and combine until mixed well.  Add the chicken to the cheese mixture and stir to combine.

Spread the filling out evenly among the center of the tortillas.  Be sure to spread a thin layer and leave the edges clean. Roll the tortillas up tightly, but do not fold the ends of the tortilla as you would when preparing a burrito, just leave the ends free.   Using a sharp knife, slice the tortillas into one inch slices and transfer to a serving platter.  You won’t be able to use the ends of the tortilla, so the best part is that you’ll have to just eat them!

If you are making these ahead of time, you can refrigerate the filling until you are ready to prepare the roll ups.  I wouldn’t prepare the roll ups the night before as this could make the tortillas dry or soften.  I made the filling the night before, and the roll ups an hour or so before serving.

 

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Buffalo Chicken Dip

This recipe is being posted in honor of John Stafford; now that I’ve posted it, he will be able to enjoy this dip any time he wants!!

I got this recipe from Rachael Ray’s daytime TV show.  I’m a big Rachael Ray fan; I like her recipes because they’re easy to make and have ingredients that I would typically have in my kitchen (if you’ve read the “about us” link, you know that this is very important to me. 🙂 )

There’s a lot of recipes floating around for Buffalo Chicken Dip, but this one is my favorite by far!! It’s always a party favorite!

Buffalo Chicken Dip

1 8 OZ Package Cream Cheese

2 Cups Cooked Chicken-I use a store bought rotisserie chicken-it adds a lot of flavor to the dip.

1/2 Cup Buffalo Wing Sauce-I use Texas Pete’s or Frank’s

2 Tablespoons Butter, Melted

1/2 Cup Blue Cheese Dressing

 

1/2 Cup Shredded Mozzarella Cheese

Preheat oven to 300 degrees.

Cover the bottom of an 8X8 dish or pie plate with cream cheese.

In a large mixing bowl, combine the shredded chicken, wing sauce and butter, and pour over the cream cheese filled dish or pie plate.

 

Top with just enough blue cheese dressing and mozzarella cheese to cover the meat (adding too much cheese will cause a thick skin to form that will making eating the dip difficult once the cheese cools).

Heat the dip in the oven for 20 minutes. Serve with “Scoops” tortilla chips.