Spicy Chicken Tortilla Roll-Ups |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 (10 ounce) can diced tomatoes, drained |
12 ounces cream cheese, softened |
1 cup shredded cheddar cheese or 1 cup monterey jack cheese |
1 garlic clove, minced |
3 teaspoons dried ancho chile powder |
1 teaspoon cumin |
1/2 teaspoon cayenne pepper |
1/2 teaspoon garlic salt (i like lawry's) |
1/4 cup cilantro, chopped |
6 scallions, white and green parts, chopped |
6 -8 large flour tortillas |
Directions:
1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
2. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
3. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1 thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.
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