Prizewinning Plates: Creamy Chicken Rollup

By The Paula Deen Test Kitchen

Chicken, cheese and enchilada sauce is a winning combination in our second Prizewinning Plate!

Velva sent in this recipe for her Creamy Chicken Rollups and we immediately fell in love. Super simple to make, and great for dinner or reheating the next day for lunch, what’s not to love.

Dig in, y’all!

Creamy Chicken Rollups

Ingredients:
4 cups cooked, shredded chicken
1 medium onion, diced
1 Tbsp butter or margarine
12 oz. cream cheese
2 cups salsa
1 Tbsp cumin
10 flour tortillas
1 can enchilada sauce
2 cups shredded cheddar cheese
2 green onions, sliced (optional)
1 small tomato, chopped (optional)

Directions:
Preheat oven to 350 degrees F. Melt butter or margarine over medium heat and saute onion until translucent and slightly browned. Add chicken, cream cheese, salsa and cumin. Stir until combined and cream cheese is melted. Remove from heat. Pour 1/3 of enchilada sauce in bottom of 9x13 baking dish. Fill each tortilla with 1/2 cup chicken mixture and roll like a cigar. Place seam side down on enchilada sauce. Cover with remaining enchilada sauce and top with shredded cheese. Bake uncovered or 30-40 minutes or until hot and cheese is melted and golden brown. Garnish with sliced green onions and tomato.

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