Creamy Chicken Rollups
By Velva Rowe, Prizewinning Plates WinnerJUMP TO RECIPE
- 4 cups cooked and shredded chicken
- 1 medium diced onion
- 1 tablespoon butter
- 12 oz cream cheese
- 2 cups salsa
- 1 tablespoon cumin
- 10 flour tortillas
- 1 can enchilada sauce
- 2 cups shredded cheddar cheese
- 2 sliced, optional green onions
- 1 small chopped, optional tomato
Preheat oven to 350 °F.
Melt butter or margarine over medium heat and sauté 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 9×13 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.