Chicken Enchilada Dip Roll Ups Recipe 455 Food

CHICKEN ENCHILADA DIP

Steps:

• Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper.
• Transfer the chicken mixture to a medium baking dish.
• Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.
• ***NOTE***I season the chicken with my favorite spices prior to grilling.
• Fajita seasoning or Montreal seasoning work well.
• The purchased grilled chicken would save a step, also.
• I have added more or less jalapeno depending on the tastes of those I will be serving it to.

CHICKEN ENCHILADA ROLL-UPS

Steps:

• Cut each chicken breast lengthwise into 2 or 3 strips.
• Combine ½ cup flour and salt in plastic food storage bag.
• Add chicken strips and shake to coat with flour mixture.
• Melt butter in large skillet over medium heat.
• Remove chicken from bag and shake off excess flour.
• Brown chicken strips in batches 2 to 3 minutes per side.
• Place chicken into crock pot.
• Add chicken broth to skillet and stir in any browned bits.
• Pour broth mixture into crockpot.
• Add onion, jalapeño peppers and oregano.
• Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours until done.
• Combine remaining 2 tablespoons of flour and cream in a small bowl; stir to form paste.
• Stir into chicken mixture; cook on High until thickened.
• Spoon chicken mixture in center of a flour tortilla.
• Top with 1 cheese slice; repeat.
• Fold up tortillas and serve.

ENCHILADA LASAGNA ROLL-UPS

Steps:

• Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil over high heat. Cook the lasagna noodles, stirring occasionally, 1 minute longer than the package directs for al dente. The pasta should be tender enough so that it will roll without cracking. Drain well and rinse with cold water. Lay in a single layer on a baking sheet.
• Meanwhile, combine the chicken, jalapenos, chili powder, cumin, garlic, 1 cup cheese, 1/2 cup enchilada sauce, 1 tablespoon sour cream and the scallion whites in a large bowl until well combined.
• Spread 1/4 cup of the enchilada sauce on to the bottom of a 13-by-9-inch baking dish. Lay half the cooked lasagna noodles on a clean work surface and spread a scant 1/4 cup of the chicken mixture over a noodle, covering it entirely. Starting with the short end, roll the noodle up. Transfer to the prepared baking dish seam-side down. Repeat with the remaining noodles and chicken mixture. Pour the remaining enchilada sauce over the lasagna rolls, then sprinkle with the remaining 1 cup cheese. Cover with foil and bake until the rolls are heated through and the sauce is bubbly, about 20 minutes. Remove the foil and bake until the cheese is browned on top, about 10 minutes. Let stand for 5 minutes.
• Stir 2 tablespoons water into the remaining sour cream and drizzle over the top of the noodles. Sprinkle with the scallion greens.

CHICKEN ENCHILADA DIP ROLL-UPS RECIPE - (4.4/5)

Steps:

• Mix cheeses together until well blended. Add garlic, chili powder, cumin cayenne, salt, chicken, cilantro, onion and tomatoes together and mix well. Cover and refrigerate for at least one hour. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula. Roll and cut into slices.

CHICKEN ENCHILADA DIP

Steps:

• In a large microwave safe bowl, combine first 8 ingredients.
• Microwave uncovered on high 4-5 minutes.
• Stir.
• Microwave an additional 3-4 minutes or until heated through.
• If desired, sprinkle hot dip with chopped green onion.
• Serve with tortilla chips, or torn pieces of crusty bread.

CHICKEN ENCHILADA DIP

Steps:

• Heat oven to 350°F. Lightly oil 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, combine shredded chicken, enchilada sauce, chiles, 1/2 cup of Monterey Jack cheese and 1/2 cup of the Cheddar cheese. Pour into baking dish. Top with remaining cheeses.
• Bake about 20 minutes or until bubbly around edges. Cool 5 minutes before serving with tortilla chips.

CHICKEN ENCHILADA DIP

Steps:

• PREHEAT oven to 350°F
• Beat cream cheese, 1 cup of the shredded cheese, chilies and seasonings in small bowl with electric mixer on medium speed until well blended.
• Stir in chicken.
• SPREAD into 9-inch pie plate.
• Sprinkle with remaining 1 cup shredded cheese.
• BAKE 20 to 30 minutes or until dip is heated through, and cheese is melted and just slightly browned at edges.
• Serve with tortilla chips.

CHICKEN ENCHILADA DIP

Steps:

• In a 2-qt. microwave-safe dish, combine the first eight ingredients. Microwave, uncovered, on high for 4-5 minutes; stir. Microwave, uncovered, 3-4 minutes longer or until heated through. Serve with tortilla chips.

CHICKEN ENCHILADA ROLL-UPS RECIPE - (4.3/5)

Steps:

• 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.