Chicken Enchilada Dip Roll Ups Food

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 ROLL UPS

Steps:

• In a large bowl, combine all of the ingredients (except tortillas) until well blended.
• Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
• Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
• Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.

CHICKEN ENCHILADA DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet.
• Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred.
• Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish.
• Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.

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.

SPICY BUFFALO CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the Monterey Jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce and in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. If you'd like, trim the round ends of the tortilla that are unfilled and reserve for another use. Cut the rolled tortilla into 6 pinwheels. Place each pinwheel cut-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining Monterey Jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Meanwhile, toss the lettuce with the ranch dressing in a large bowl.
• Sprinkle the blue cheese crumbles on top of the enchiladas. Serve immediately with the salad.
• Combine the mayonnaise, buttermilk, chives, parsley, garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Refrigerate until ready to serve.

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.

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.