CHICKEN ENCHILADA ROLL UPS
These Chicken Enchilada Roll Ups are a great appetizer recipe for parties! Easy to make ahead and easy to serve.
Provided by Christy Denney
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 grams, Calories 61 kcal, Carbohydrate 6 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 1 g
MEXICAN CHICKEN ROLL-UPS
If you have cooked chicken leftovers in the freezer, make this Southwestern favorite. Serve it with a little Spanish Rice and some refried beans for a dinner the kids will enjoy. This is a new recipe I found not to long ago and have tried several times already. As with any new recipe I get, I end up tweaking to fit my family or...
Provided by Tammy Raynes
Categories Chicken
Time 1h
Number Of Ingredients 12
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
Simple appetizer that is easy to make and a crowd pleaser!
Provided by Tara K Farley
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 40
Number Of Ingredients 6
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.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 7.3 g, Cholesterol 19.6 mg, Fat 7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 269.8 mg, Sugar 0.5 g
MEXICAN CHICKEN ROLLS
Make and share this Mexican Chicken Rolls recipe from Food.com.
Provided by Little Bee
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 344.7, Fat 19, SaturatedFat 11.3, Cholesterol 116.7, Sodium 383.7, Carbohydrate 5.4, Fiber 0.4, Sugar 0.6, Protein 36.4
PARTY-FRIENDLY MEXICAN CHICKEN ROLL-UPS RECIPE - (4.4/5)
Provided by á-6954
Number Of Ingredients 12
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 ROLLUP/PINWHEELS
This recipe is different than the other 12 or so duplicate mexican pinwheel recipes on 'Zaar because it includes chicken, making the resulting rollups more hearty and tasty. Adapted from The Girl Who Ate Everything. (Cook time equals chilling time.)
Provided by heatherhopecs
Categories Mexican
Time 45m
Yield 80 rolls, 20-40 serving(s)
Number Of Ingredients 9
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, about 30 minutes.
- Slice into ½ inch slices and serve.
Nutrition Facts : Calories 260.8, Fat 14.3, SaturatedFat 7.1, Cholesterol 35.4, Sodium 553.8, Carbohydrate 25.7, Fiber 1.6, Sugar 2.2, Protein 7.4
MEXICAN CHICKEN ROLL UPS RECIPE - (4/5)
Provided by á-24666
Number Of Ingredients 12
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
ITALIAN CHICKEN ROLL-UPS
Because I have a busy schedule, I like to keep a batch of these tender chicken rolls in the freezer. Coated with golden crumbs, they seem fancy enough for company. I've substituted mozzarella cheese for the provolone and pastrami for the ham with equally delicious results. -Barbara Wobser, Sandusky, Ohio
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 433 calories, Fat 20g fat (8g saturated fat), Cholesterol 144mg cholesterol, Sodium 2023mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 52g protein.
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CHICKEN TACO MEXICAN PINWHEELS - THE CHUNKY CHEF
From thechunkychef.com
Ratings 31Calories 40 per servingCategory Appetizer, Snack
- Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around.
- Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar. Place roll seam side down on prepared pan.
- Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.
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4.8/5 (6)Total Time 50 minsCategory Appetizer, Lunch, SnackCalories 96 per serving
- Heat the olive oil in a large skillet then add chicken, cumin, chilli powder, cayenne pepper and cook until chicken is no longer pink, stirring occasionally. Add bell pepper, frozen corn, kale and salsa. Cook for 2 minutes or until peppers are tender. Add green onions, parsley and season with salt and pepper.
- Prepare all the egg rolls before baking. There should be about 24 egg roll wrappers in the package, so you should have more than enough mixture for all of them. Take a wrapper and in the middle place a tbsp or two of the chicken mixture. Brush with warm water around the edges. Wrap the rolls according to the wrapping instructions on the package. Repeat with remaining wrappers and mixture.
- Place egg rolls on prepared baking sheet. Brush each egg roll with the melted butter. Bake the egg rolls for about 15 minutes or until golden brown.
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