By now you’ve all probably read about Beth & I’s obsession with Pinterest. One of my favorite things about Pinterest is the ease in which you can find delicious and easy recipe ideas.
When we had a family potluck to welcome our cousin’s new little baby to the family I knew I wanted to try something different and delicious. While perusing the recipes on Pinterest I found Spicy Chicken Tortilla rolls and promptly pinned it.
Spicy Chicken Tortilla Roll-Ups
1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes,
drained 12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas
Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder.
Add chicken to a skillet and add about 1 cup of water.
Cover and cook on med-high heat until cooked through. Add more water if necessary.
Once the chicken is cooked, cool slightly and shred with 2 forks.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated.
Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each.
Spread into a thin layer leaving the edges clean.
Roll each tortilla tightly.
Do not fold in the ends like you would with a burrito but leave them free.
Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter.
Cover with plastic wrap and refrigerate until ready to serve.
The rolls were a hit! They were eaten up quickly and provided just the right amount of kick.
Now what to do with all the left over tortillas?…