Recipe—Creamy Chicken Enchilada Roll Ups (2024)

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July 16, 2013January 26, 2018 Diva di Cucina

Recipe—Creamy Chicken Enchilada Roll Ups (1)

This is actually a recipe adapted from one my mother-in-law made back around the holidays. They seemed like such a great idea and were absolutely delicious. She brought her Mexican inspired wraps over all rolled up in Saran wrap and then just sliced them when she got to our house. They traveled great! When she put them out I could not stop eating them. They were so yummy! So when I was invited to a summer pool party a couple weeks back I knew these would be a hit! Me being the tinkerer I am I had to put my own twist on them. I added in the chicken, olives, and cilantro to help bulk up the filling. They were wonderful additions. If you have any parties coming up definitely keep these in mind. They are relatively easy to assemble and are the perfect finger food for a party of any kind.

Note: You can use a couple of tablespoons of my homemade taco seasoning or just part of an envelope of taco seasoning you would pick up at the store. If you like a little heat add in a chopped jalapeño.

INGREDIENTS
2-8 ox packages cream cheese, softened
1 1/2 c shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped
1/2 c cilantro, chopped
4 green onions, chopped
4.25 oz chopped black olives
1 package burrito sized tortillas

STEPS

  • Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
  • Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
  • Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
  • Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
  • Roll up the tortilla and as you finish each place on a cutting board or plate.
  • Continue until the filling is gone.
  • Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
  • Slice the rolls into 1 inch thick pieces and arrange on a plate.
  • Refrigerate until ready to serve.

Recipe—Creamy Chicken Enchilada Roll Ups (2)

Published by Diva di Cucina

I'm a wife, mom, graphic designer, & blogger. I love my life, especially when in the kitchen or with my boys. I started a cooking blog in November 2011 to share my recipes with family, friends, and anyone else that may be interested.View all posts by Diva di Cucina

  1. They sound delicious!

    Reply

  2. what kind of olives are used, it just says olives? I’m not a huge olive fan so I’m wondering if they are necessary, otherwise these sound awesome and I was thinking of bringing them to a work baby shower potluck.

    Reply

    1. Oh wow! How did I not specify? Lol. My apologies, I used black olives. These are still great without the olives I’m sure. 🙂

      Reply

    1. Oh my goodness! Those sound dangerously good! 🙂

      Reply

  4. Have you ever made them the night before? I am just wondering how far in advance I can make them and still have them taste fresh? Thanks for the recipe!

    Reply

    1. I have not made them the night before. I’m sure they will be fine though. Perhaps use a thicker tortilla so that it doesn’t get too soft and will hold up better or maybe just make the spread the night before and then assemble day of. 🙂

      Reply

      1. I made them the night before and was worried that the wraps I had gotten would be too thin and get soggy but they held up well not just til the next night but I was snacking on the end scraps well into the next week 😉

      2. Glad to hear! I am always eating the end scraps, but they never make it past me assembling them. 😉

  5. About how much chicken do you use? Rotisserie chickens can yield up to 3+ cups of chicken–I know it’s variable, but am just curious about what worked best for you. Thanks for a great recipe as summer approaches!

    Reply

    1. I’d say about 3 cups of chicken worked great! Thanks for checking. I hope you enjoy these!

      Reply

  6. Pingback: 27 Cookout Recipes | Diva di Cucina

  7. Looking for something for an open house, these sound great! About how many did this recipe make?

    Reply

    1. These would be perfect for your event! It all depends on how thick you cut them and how thin you spread out the filling. I cut mine about 1″ thick and got about 40. If you cut them thinner you could get upwards of 80 or so.

      Reply

    1. Yes! I have updated the recipe to specify so. Thanks for asking. 🙂

      Reply

  9. Do you think it would work with zucchini strips to keep it more low carb?

    Reply

    1. It may. I know several people that use zucchini strips for roll ups and they have been very good. Not quite sure how zucchini will compliment the mexican flavors. I also am a fan of the whole wheat low carb wraps you can get at the store. If you give the zucchini a try please comment back here and let me know how it goes. I would love to hear. 🙂

      Reply

  10. Do you roll these like a burrito and tuck in the ends?

    Reply

    1. I didn’t. I cut of the ends and enjoyed them as a snack. But you certainly could do that. 😉

      Reply

  11. I think I’m going to make these ahead and send them with my daughter for school lunch. I’ll probably half the recipe so they’ll all get eaten before they could get soggy. Thanks!

    Reply

    1. Great idea!I found the whole wheat wraps tend to hold up a little longer when doing those sorts of things. Might want to consider giving those a try. 🙂

      Reply

  12. I made these for a party recently and they were great! I would recommend leaving the cream cheese out for a bit or using neufchatel since it is a bit softer. I had a hard time folding in the chicken, tomatoes, etc. Thanks!

    Reply

  13. I just made these and they are pretty good! (no olives as most of my friends don’t like olives) Not as savory as I was hoping. A little bland. So I added salt and some cayenne. Better but I’m hoping the flavors will intensify before Saturday morning. 🙂 I will use more tomatoes next time though. That’s the best part. I froze mine before cutting them. Could you add somewhere in the recipe about how many rolls this makes?

    Reply

  14. these are absolutely lovely. thank you for the recipe. yummooo!!!!

    Reply

  15. Can u make these a day ahead and keep refrigerated?

    Reply

    1. Definitely!

      Reply

  16. I added drained black beans

    Reply

    1. Yum! I bet that was a wonderful addition! 🙂

      Reply

  17. I tried these this weekend . It is a great recipe! I would note however to get the biggest tortillas available; and make sure you put the mixture on the tortilla in a very thin layer. Yummy!

    Reply

    1. Glad you liked them! 🙂

      Reply

  18. Once they are cut place them on a cookie sheet top with a sprinkle of your favorite cheese then take them to your holiday pot luck. AWSOME !

    Reply

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Recipe—Creamy Chicken Enchilada Roll Ups (2024)

FAQs

Should tortillas be fried before making enchiladas? ›

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

Read More ›
What is white enchilada sauce made of? ›

What's in white enchilada sauce? It's a classic sour cream-based enchilada sauce that starts with a quick roux made with equal parts of butter and flour. Then you stir in some chicken broth, chiles, and sour cream. Then, comes the cheese.

Continue Reading ›
Should enchiladas be covered when baking? ›

Roll up tortillas; place seam sides down and widthwise in ungreased 13x9-inch (3-quart) glass baking dish. Spread with salsa; sprinkle with cheese. Bake uncovered 15 to 20 minutes or until hot.

View Details ›
Why do you dip tortillas in oil for enchiladas? ›

First, it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid completely disintegrating. Second, it adds flavor; the sugar in the tortilla starts to caramelize and the proteins brown. Finally, it adds richness from the oil.

See Details ›
Do enchiladas taste better with corn or flour tortillas? ›

While some recipes use flour tortillas, corn tortillas are traditional — and for good reason — are the better option for enchiladas. Corn tortillas have a distinct flavor that plays a key part of the enchilada experience, compared to flour tortillas, which are more like a blank slate.

Discover More ›
Why do my tortillas fall apart when I make enchiladas? ›

Make sure that you lightly grease your dish, which will help keep the tortillas from sticking to the pan. Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

View Details ›
How to keep enchiladas from getting hard on the bottom? ›

Some recipes suggest spreading a little sauce (½ cup for a 3-quart baking dish) on the bottom of the pan before adding enchiladas. This keeps the tortillas from sticking to the pan or getting tough on the bottom.

Show Me More ›
What is the closest thing to enchilada sauce? ›

Salsa Verde is a fantastic replacement for green enchilada sauce. Most salsa Verde is a little simpler than green enchilada sauce, often just a mix of tomatillos and jalapenos without other spices. Enchilada sauce is often a bit more complicated, including onions, garlic, spices, and other additions.

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What is the white cheese Mexican restaurants use in enchiladas? ›

Queso fresco: This spongy white cheese is grainy and mildly acidic. It's usually made with a combination of cow's milk and goat's milk. It is often crumbled over salads, refried beans, tacos, enchiladas and soups. It can also be sliced and eaten with fruit.

Keep Reading ›
Should I cover my enchiladas with foil when I bake them? ›

Cover with foil. Bake 15 minutes remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro and sour cream.

Get More Info Here ›

How to roll enchiladas without them breaking? ›

Fold the paper towels over the top of the tortilla stock, and wrap to enclose them gently. Then transfer the plate to the microwave and microwave on medium-high heat/power for about 45 seconds. This quick and simple move creates steam around your tortillas, making them perfectly bendy and easy to roll!

Learn More Now ›
When making enchiladas do you cook the tortillas first? ›

The corn tortillas must be softened before they are rolled and baked in the casserole. Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor.

Read More ›
How to stop enchiladas from getting soggy? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

Keep Reading ›
How do you keep corn tortillas soft for enchiladas? ›

Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.

Tell Me More ›
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