I have been wanting to try these ever since Annie posted them. In fact, one of my friends already tried them for me! And she said everyone really loved them. And I thought they were really tasty too!
They are a nice appetizer because they can be made in advance and can be served room temperature. I put more cayenne pepper and chili powder in the filling than what was listed in the recipe. I wanted them to be spicy. I also seasoned the chicken with chili powder and paprika before grilling. I would say, just add the seasonings to your own personal taste.
It also helps to wrap the tortillas in a damp paper towel and microwave for about a minute. It makes them much easier to work with when rolling them up.
And, maybe you all already know this...but did you know that green onions will re-grow if you put the white parts in a glass of water?!?!? It works! And it only takes a few days. Look:
Chicken Enchilada Dip Roll-Ups
from Annie’s Eats
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas
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 11/2-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.
(Servings: 10, Prep time: 30 min., Cook time: 15 min., Difficulty: Easy)
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I love the simplicity of your photos...they really are stunning, and each time i come to your site I'm struck by your eye. Thanks for sharing another great recipe!
ReplyDeleteYUM! I love almost anything that begings with enchi and ends in lada.
ReplyDeletei had no idea about the green onions!! i'm def going to try that.
ReplyDeleteJust remember to change out the water often, otherwise it gets pretty gross.
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