Chicken Enchilada Tortilla Roll-Ups
User Reviews
5
Chicken Enchilada Tortilla Roll-Ups
Description
Boneless chicken breasts are seasoned with salt, black pepper, and smoked paprika, then seared in olive oil until cooked and browned, preserving juiciness without overcooking. After resting, the chicken is shredded finely to create a tender base for the filling.
The filling mixes softened cream cheese with grated sharp cheddar and Parmesan cheeses along with chopped green onions, celery, enchilada sauce, and small crispy bacon pieces. This combination yields a creamy, savory filling with both sharp cheese flavor and smoky depth from the bacon and seasoning.
Flour tortillas are warmed briefly to improve flexibility, then spread with a thin layer of filling, taking care to leave edges free to prevent sogginess. The tortillas are rolled tightly to maintain shape, then chilled wrapped in plastic to firm up before slicing into pinwheels. These roll-ups are versatile for snacks, parties, or light meals.
The recipe suggests that the filling consistency and proper chilling help prevent the tortillas from cracking or becoming soggy when sliced.
Ingredients
To make shredded chicken
- 3 chicken breast
- salt to taste
- black pepper to taste
- 1 ½ teaspoons smoked paprika
- 1 tablespoon olive oil
For tortilla roll ups
- 4 flour tortillas 12 inch
- 8 oz cream cheese softened
- 1 cup cheddar cheese grated, sharp
- ½ cup Parmesan Cheese grated
- 1 cup green onions finely chopped
- ½ cup celery finely chopped
- 1 tablespoon enchilada sauce
- ½ cup Bacon crushed into small pieces
Instructions
- Season chicken breasts with salt, pepper, and smoked paprika. Rub to spread evenly, season on both sides.
- Cook seasoned chicken breasts in olive oil for a few minutes until browned and cooked.
- Flip and cook on the other side until browned and cooked through. Do not overcook the chicken.
- Transfer seared and cooked chicken to a bow. Let it rest for a few minutes.
- Shred browned chicken fine.
- Add the filling ingredients to shredded chicken – softened cream cheese, grated sharp cheddar, freshly grated Parmesan, green onion, celery, enchilada sauce, salt, pepper, and crispy bacon bits.
- Mix well to combine.
- Warm the tortilla on a skillet for 5 seconds on each side. Spread a thin layer of the filling over lightly warm tortillas, leaving the edges.Tip: Do not use too much filling, it may turn the tortilla roll-ups soggy. Sprinkle extra sharp cheddar cheese and a few crispy bacon bits on top.
- Roll the tortilla very tight, ensure not to tear the tortillas, and keep the filling inside.
- Repeat the steps with the rest of the tortilla and wrap it tight into rolls.
- Wrap the wraps in plastic wrap and refrigerate them until use. To prevent tortilla crack, it’s better to allow the pinwheels wrapped in plastic wrap to rest in the refrigerator for a minimum of 30 minutes before slicing. If you plan to make it ahead, leave the roll-up in the refrigerator overnight.
- Next day when it’s party serving time slice it into pinwheels and serve with a spicy dipping sauce such as marinara sauce.
Notes
- Soften cream cheese at room temperature for 30-45 minutes for easier mixing.
- Substitute shredded chicken with turkey, crab, ham, or browned pork sausage as preferred.
- Additional vegetables like lettuce, bell peppers, zucchini, cucumber, diced or pickled jalapeños, and pickled red onions can be added to the filling.
- Apply filling sparingly on tortillas leaving edges free to avoid sogginess and spilling when rolling.
- To prevent tortillas cracking when slicing, wrap the rolled tortillas tightly in plastic and refrigerate at least 30 minutes before cutting.
- Be cautious with wet ingredients like tomatoes or avocado; if used, add sparingly to maintain roll-up integrity.
- Nutritional information is an estimate and varies based on ingredients used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 970 kcal
% Daily Value*
| Calories | 970kcal | 49% |
| Carbohydrates | 67g | 22% |
| Protein | 61g | 122% |
| Fat | 49g | 75% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 211mg | 70% |
| Sodium | 1647mg | 69% |
| Potassium | 1047mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1895IU | 38% |
| Vitamin C | 7.1mg | 8% |
| Calcium | 566mg | 57% |
| Iron | 5.7mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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