Mexican Chicken Roll Ups Recipe 45 Food

MEXICAN ROLL-UPS

Steps:

• In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.

MEXICAN CHICKEN ROLL-UPS

Steps:

• 1. In a bowl, combine chicken, 1/2 cup sour cream, half of the soup, 1-1/2 teaspoons taco seasoning, 1 cup of cheese, onion, salsa and olives.
• 2. Spoon 1/3 cup onto each tortilla. Roll up and place seam side down in a greased 13"x9"2" baking dish.
• 3. Combine remaining sour cream, soup, and taco seasoning; pour over tortillas. Cover and bake at 350 degrees for 30 minutes or until completely heated through.
• 4. Sprinkle with remaining cheese. Garnish with lettuce, tomatoes and olives if desired. Serve with salsa, if desired.

MEXI-ROLLUPS

Steps:

• Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
• Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.

THE BEST MEXICAN TORTILLA ROLL UPS

Steps:

• In a large bowl with an electric mixer cream the cream cheese until smooth.
• Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
• Mix well with a spoon.
• Spread the mixture on the flour tortillas.
• I use about 1/4 to 1/3 cup for each tortilla.
• Cut in 1 inch slices and serve with additional salsa to dip into.

MEDITERRANEAN CHICKEN ROLL-UP

Steps:

• Preheat the oven to 400 deg.
• Lay the puff pastry out to thaw.
• Lay the chicken breast on a piece of cling wrap long enough to fold back over the breast. Pound the meat with a mallet or heavy skillet. If you are using tenders, lay them side by side with a ½ inch overlap.
• Thoroughly mix the vegetables (except the cilantro) and cheeses and spread out in a line across the flattened chicken (after folding the cling wrap off the top).
• Using the bottom of the cling wrap as a tool (much like using a sushi mat), gently roll the chicken into a tube around the mixture. Fasten with toothpicks if necessary.
• Bring some oil to a high heat in a skillet and carefully place the roll in the skillet. Brown on all sides, being very careful when turning the roll.
• Preheat a cookie sheet in the oven.
• Roll out the pastry to insure that the seams don't separate. Place the seared roll in the center of the pastry sheet and sprinkle with the cilantro.
• Fold the pastry up and over the roll and press the overlap together. Pinch the ends to seal the loaf.
• Brush the top with the remaining oil to get a nice browning.
• Place on the cookie sheet and bake for 30 minutes, watching closely after 20. Ovens vary.

PARTY-FRIENDLY MEXICAN CHICKEN ROLL-UPS RECIPE - (4.4/5)

Steps:

• In a bowl, mix all of the ingredients except the tortillas together. Cover with plastic wrap and refrigerate for at least 1 hour. When ready to serve, spread 2 heaping spoonfuls of filling on each tortilla. Roll up and cut into slices. Serve and enjoy!

MEXICAN CHICKEN ROLL UPS RECIPE - (4/5)

Steps:

• Mix filing ingredients together. Cover and refrigerate for at least 1 hour. - Spread 2 heaping spoonfuls of filing on each tortilla. Roll up and cut into slices

MEXICAN CHICKEN ROLLS

Steps:

• Combine first 5 ingredients in a shallow dish; set the breadcrumb
• mixture aside. Place each chicken breast between 2 sheets of wax
• paper; flatten to 1/4-inch thickness using a meat mallet or rolling
• pin. Place a slice of cheese on each chicken breast. Roll up from
• short side, and secure with wooden picks. Dip chicken rolls in
• butter, and dredge in breadcrumb mixture. Place rolls, seam side
• down, on a baking sheet. Bake at 375 for 20-30 minutes, until done.

ITALIAN CHICKEN ROLL-UPS

Steps:

• Preheat oven to 425°. Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of provolone cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. , In a shallow bowl, combine crumbs, Romano cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture. , Place roll-ups, seam side down, on a greased baking sheet. Spritz chicken with cooking spray. Bake, uncovered, 25 minutes or until meat is no longer pink. Remove toothpicks. Freeze option: Wrap unbaked chicken roll-ups individually in plastic wrap; place in a large resealable freezer bag. Freeze up to 2 months. To use, completely thaw in the refrigerator. Preheat oven to 425°. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, 30 minutes or until juices run clear.

MEXICAN ROLL-UPS

Steps:

• I take the cream cheese and let it come to room temperature Then I mix the cream cheese and the ranch mix in a bowl and set aside.
• Take the refried bean and the salsa and mix them in a bowl, until you come up with a runny dip consistency( where you can spread it w/ a knife, but not to runny).
• Take the tortillas one at a time and spread the cream cheese mixture generously over the tortilla. Then take the bean and salsa mixture and put approx 3 tbs for each tortilla and spread around the entire tortilla.
• Then sprinkle 3/4 cup of the shredded cheese evenly over the tortilla, then drain the olives really well and place an olive slice about every inch or so or closer if you want more olives.
• Carefully roll up the tortilla keeping it tight and leaving the ends open. Put into a 13x9 pan and refrigerate until firm. Then remove from the refrigerator and slice each tortilla into 1" pieces and serve on a platter. If taking to a party, it helps to layer the slices putting a piece of wax paper or plastic wrap between each layer.