Thursday, November 13, 2008

Chicken Enchilada RollUps

The original recipe (linked below) is a higher-fat version of these rollups. The filling alone can be a great dip or a great little sandwich. If you'd like to make this even lighter - try low-fat shredded cheddar (I didn't have any in the house) or use less of it. These are great for an app or a light meal! It's also a great way to use up leftovers of chicken breasts or rotisserie chicken! Next time, I'd cut down on the cream cheese, add corn, and maybe a slice of avocado to each rollup!

Chicken Enchilada RollUps
Source: Adapted from Sing for Your Supper

1 8-oz. packages 1/3 less fat cream cheese, softened (next time I'd use 4oz... it was really rich!)
3/4 cup shredded cheddar cheese
1/2 teaspoon minced garlic
3/4 tablespoons chili powder
1/2 teaspoon cumin
Franks Red Hot Sauce (added from original recipe) to taste, we like it hot!!
cayenne pepper to taste
salt to taste
1 cup or so of shredded rotisserie chicken (I'd add extra)
1/2 cup cilantro, chopped
4 green onions, chopped (I used onion powder)
1/2 of a 10 oz can diced tomatoes with green chilies (Rotel tomatoes)
4 whole wheat tortillas

Mix cheeses together until well blended; add remaining ingredients and mix well. Spread over tortillas and roll up. Cover and refrigerate for at least 1 hour.

Serves: 4 (1 tortilla a piece). For apps - cut each roll up for mini rolls.
WW Pts: 9 (for 1 tortilla with filling)

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