Chicken Enchilada Dip Roll-Ups

Photo: psfreeman

These are easy to serve and keep really well at room temperature. Substitute out the garlic and spice seasonings with one half to one whole packet of pre-made taco seasoning, tasting to determine the amount of seasoning desired. Recipe from Laura Machell, via Simple Dish.

Yield: 20 servings
Community Recipe from

Recipe Time

Prep Time:
Refrigerate: 1 Hour


  • 2 8-ounce package(s) cream cheese, softened
  • 1 1/2 cup(s) shredded Mexican blend cheese
  • 1 teaspoon(s) garlic, finely minced
  • 1 1/2 tablespoon(s) chili powder
  • 1 teaspoon(s) cumin
  • 1/2 teaspoon(s) ground coriander
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) ground black pepper
  • Cayenne pepper to taste
  • 3 chicken breasts, cooked and shredded
  • 4 green onions, chopped
  • 1 10-ounce can(s) Rotel tomatoes
  • 1 package(s) burrito sized tortillas


  1. Mix cheeses together until well blended.
  2. Add all remaining ingredients and mix well.
  3. Cover and refrigerate for at least one hour.
  4. Place one heaping spoonful onto tortilla.
  5. Spread to edges using a metal spatula.
  6. Roll and cut into slices.
November 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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