Easy Chicken Enchilada Roll Ups Recipe

Chicken Enchilada Roll Ups are about to become your new weeknight obsession! Forget the messy layering and tedious rolling of traditional enchiladas; these flavor-packed delights offer all the same cheesy, saucy goodness in a wonderfully manageable, bite-sized package. We all love a dish that delivers maximum flavor with minimum fuss, and that’s precisely where these sensational Chicken Enchilada Roll Ups shine. The magic lies in their ingenious construction: tender shredded chicken and a creamy, spicy filling are rolled snugly inside soft tortillas, then bathed in a rich enchilada sauce and topped with a generous blanket of melted cheese. It’s a comforting, crowd-pleasing meal that’s surprisingly easy to whip up, making it perfect for busy evenings or casual entertaining. Get ready to experience the joy of perfectly portioned, incredibly satisfying Chicken Enchilada Roll Ups!

Chicken Enchilada Roll Ups

Craving something comforting, flavorful, and surprisingly easy? Look no further than these Chicken Enchilada Roll Ups! They’re a fantastic twist on traditional enchiladas, offering all the cheesy, spicy goodness you love but in a fun, bite-sized format that’s perfect for a weeknight dinner or a crowd-pleasing appetizer. Forget the hassle of rolling individual tortillas; these roll ups come together in a flash and are guaranteed to be a hit. They’re versatile enough to serve as a main course with a side salad or as a party snack.

Ingredients:

Cooking Instructions

Let’s get started on these delicious roll ups! The first step is to prepare our flavorful filling. In a medium bowl, combine the 3 cups of shredded chicken with the entire packet of taco seasoning mix. Make sure to really get in there and mix it well so every strand of chicken is coated with that savory, spicy goodness. If you’re using leftover roasted or rotisserie chicken, this is a perfect way to give it a new life!

Next, we’ll add the creamy elements to our filling. To the seasoned chicken, add the softened 8-ounce package of cream cheese. Softened cream cheese is key here, as it will blend much more smoothly and prevent any lumps. You can leave the cream cheese out on the counter for about an hour to soften, or if you’re in a hurry, you can gently microwave it for about 15-20 seconds at a time, being careful not to melt it completely. Add the 1½ cups of shredded Mexican cheese (or cheddar if that’s what you have on hand) and the drained 10-ounce can of diced tomatoes with green chilies. Don’t forget the 1 teaspoon of minced garlic for that extra punch of flavor! Finally, add most of the sliced green onions, reserving a few for garnish later. Stir everything together until it’s well combined and you have a wonderfully creamy and flavorful mixture. This filling is so delicious you might be tempted to eat it with a spoon!

Now comes the fun part: assembling the roll ups. Lay out one of your burrito-sized flour tortillas on a clean, flat surface. We’re going to spread a generous layer of our chicken mixture evenly over the entire surface of the tortilla, leaving a small border around the edges. Don’t be shy with the filling – the more, the merrier! Once you’ve got a nice, even layer, carefully start rolling the tortilla up from one edge. Try to roll it as tightly as you can to keep the filling inside and create a neat roll. Once rolled, place the seam-side down. Repeat this process with the remaining tortillas and filling. You should have five tightly rolled enchilada roll ups.

Once your roll ups are assembled, it’s time to get them ready for baking. Lightly grease a baking dish that will comfortably hold your five roll ups. Arrange the roll ups seam-side down in the prepared baking dish. You might find they fit snugly, which is perfectly fine and helps them hold their shape.

Now, to add that classic enchilada flavor and moisture, we’ll pour a little something over the top. In a small bowl, whisk together about ½ cup of your favorite enchilada sauce (store-bought is perfectly fine for a quick meal!) with ¼ cup of water or chicken broth. You can also add a sprinkle of extra shredded cheese on top of this mixture if you like an extra cheesy crust. Pour this sauce mixture evenly over the roll ups in the baking dish. This will keep them moist and infuse them with delicious enchilada flavor as they bake.

Finally, it’s time to bake these beauties! Cover the baking dish tightly with aluminum foil. Place the dish in a preheated oven at 375 degrees Fahrenheit (190 degrees Celsius). Bake for about 20-25 minutes, or until the roll ups are heated through and the sauce is bubbling. After 20-25 minutes, carefully remove the foil and bake for an additional 5-10 minutes, or until the cheese on top is melted and slightly golden brown. This uncovered time allows for that beautiful cheesy crust to form.

Once they’re out of the oven, let them rest for a few minutes before serving. Garnish with the reserved sliced green onions and the optional chopped cilantro for a pop of freshness and color. These Chicken Enchilada Roll Ups are best served warm. Enjoy the delightful combination of tender chicken, creamy cheese, and zesty tomatoes in every bite! They are incredibly satisfying and make for a fantastic meal.

Conclusion:

There you have it – a delightfully simple yet incredibly flavorful way to enjoy your favorite Mexican-inspired dish with these Chicken Enchilada Roll Ups! This recipe truly shines because it takes all the deliciousness of traditional enchiladas and transforms it into an easy-to-manage, fun-to-eat format. Perfect for busy weeknights, potlucks, or even a fun family dinner, these roll ups are a guaranteed crowd-pleaser. They offer a fantastic balance of tender chicken, savory enchilada sauce, and gooey cheese, all wrapped up in a soft tortilla. For serving, I love to pair them with a dollop of sour cream, a sprinkle of fresh cilantro, and a side of Mexican rice or a simple green salad. If you’re feeling adventurous, consider adding some black beans or corn to the filling for extra texture and flavor, or experiment with different cheeses for a unique twist. I highly encourage you to give these Chicken Enchilada Roll Ups a try – you won’t be disappointed!

Frequently Asked Questions:

Can I make these Chicken Enchilada Roll Ups ahead of time?

Absolutely! You can assemble the roll ups and store them in the refrigerator for up to 24 hours before baking. Just make sure to cover them tightly. You might need to add a few extra minutes to the baking time if they are coming straight from the fridge.

What kind of tortillas work best for this recipe?

While corn tortillas are traditional for enchiladas, for roll ups, I find that soft flour tortillas (medium-sized, about 8 inches) are often easier to work with as they are more pliable and less likely to crack when rolled. However, if you prefer corn, you can gently warm them before using to make them more flexible.

How can I make these spicier?

To add some heat, you can mix a finely diced jalapeño or a pinch of cayenne pepper into the chicken filling. Alternatively, you can use a spicier enchilada sauce or add a few dashes of your favorite hot sauce to the filling or the sauce.

Chicken Enchilada Roll Ups

Easy and delicious chicken enchilada roll-ups featuring creamy filling and a savory seasoning. Perfect for a quick weeknight meal.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
5 servings

Ingredients

• 5 burrito sized flour tortillas
• 1 ounce packet of taco seasoning mix
• 3 cups shredded chicken
• 8 ounce package of cream cheese, softened
• 1½ cups shredded Mexican cheese or cheddar cheese
• 10 ounce can diced tomatoes with green chilies, drained
• 1 teaspoon minced garlic
• 4 green onions, sliced
• ½ cup chopped cilantro for garnish (optional)

Instructions

1. Step 1
   Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Step 2
   In a large bowl, combine the shredded chicken, softened cream cheese, taco seasoning mix, drained diced tomatoes with green chilies, minced garlic, and sliced green onions. Mix well until thoroughly combined.
3. Step 3
   Warm the tortillas slightly to make them pliable. You can do this in the microwave for about 20-30 seconds or in a dry skillet over medium heat for about 15 seconds per side.
4. Step 4
   Spread about 3/4 cup of the chicken mixture evenly over each tortilla, leaving a small border on the edges. Sprinkle with 2 tablespoons of shredded cheese over the filling on each tortilla.
5. Step 5
   Roll up each tortilla tightly, starting from one edge. Place seam-side down in the prepared baking dish.
6. Step 6
   Sprinkle the remaining shredded cheese over the top of the roll-ups.
7. Step 7
   Bake for 20-25 minutes, or until the cheese is melted and bubbly and the roll-ups are heated through.
8. Step 8
   Garnish with chopped cilantro, if desired, before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.