Enchilada Dip Roll-ups

I saw this recipe on Annie's Eats and knew that I had to make them for Super Bowl. Everything from her blog has been spot-on and I knew these were going to be another home run....or should I saw touchdown?!?!? Like Annie, I looked from red or green tortillas, but couldn't find anything that would have worked flavor-wise. So, I used jalapeno wraps that tasted great.

Chicken Enchilada Dip Roll-Ups

Ingredients:

2 boneless, skinless chicken breast
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 (I didn't have any...used taco seasoning instead)

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.

Source: Annie's Eats