Recipe—Creamy Chicken Enchilada Roll Ups (2024)

Appetizers

July 16, 2013January 26, 2018 Diva di Cucina

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.

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

They sound delicious!
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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.
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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. 🙂
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I didn’t really love these as is. Not sure what it was. I took the leftover wraps and fried them in a pan with a little butter. Delicious! So creamy!
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1. Oh my goodness! Those sound dangerously good! 🙂
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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!
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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. 🙂
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  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. 😉
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!
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1. I’d say about 3 cups of chicken worked great! Thanks for checking. I hope you enjoy these!
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Looking for something for an open house, these sound great! About how many did this recipe make?
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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.
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Are the tomatoes supposed to be drained
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1. Yes! I have updated the recipe to specify so. Thanks for asking. 🙂
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Do you think it would work with zucchini strips to keep it more low carb?
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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. 🙂
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Do you roll these like a burrito and tuck in the ends?
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1. I didn’t. I cut of the ends and enjoyed them as a snack. But you certainly could do that. 😉
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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!
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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. 🙂
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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!
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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?
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these are absolutely lovely. thank you for the recipe. yummooo!!!!
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Can u make these a day ahead and keep refrigerated?
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1. Definitely!
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I added drained black beans
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1. Yum! I bet that was a wonderful addition! 🙂
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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!
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1. Glad you liked them! 🙂
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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 !
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Recipe—Creamy Chicken Enchilada Roll Ups (2024)

FAQs

What is the secret to non soggy enchiladas? ›

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.

Read On ›

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.

Learn 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.

View Details ›

Should enchiladas be covered when baking? ›

Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Transfer the baking dish to a wire baking rack. Serve. Serve the enchiladas immediately while they're nice and hot and melty, garnished with lots of fresh toppings.

Learn More ›

Do enchiladas taste better with corn or flour tortillas? ›

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

Get More Info Here ›

Do you soak tortillas in enchilada sauce? ›

It's a great way to infuse the tortillas with the chili sauce, but it's really messy and many tortillas are not sturdy enough to handle this treatment without falling apart. So, instead, we soften the corn tortillas first, and then dip them in the sauce before rolling them.

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.

Read The Full Story ›

How to roll chicken enchiladas? ›

Lay a tortilla out on a flat surface and place your filling at the center. Aim to put about 1/3 cup of filling in each tortilla. Pull one side of the tortilla over the filling and tuck it in, then roll the enchilada over on itself to create a narrow roll.

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What can I substitute for enchilada sauce? ›

Tomato sauce is a good way to replace enchilada sauce if you're looking for a milder alternative. It's easy to take a pre-made tomato sauce and spice it and add other ingredients to get closer to a real enchilada sauce.

Do you put enchilada sauce on before or after? ›

After you fry the tortillas, dip both sides in your delicious sauce and cover the entire surface. Then stuff and roll.

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Do you put sauce on enchiladas before or after baking? ›

Wrap tortillas tightly around filling, placing seam side down in baking dish. Top enchiladas with enchilada sauce and remaining cheese. Bake 20 to 25 minutes or until hot and cheese is melted. Let stand 5 minutes before serving.

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!

Read The Full Story ›

How do you keep corn tortillas soft for enchiladas? ›

To use the oven to soften your tortillas, preheat your oven to 350°F (175°C). Once heated, wrap the tortillas in aluminum foil and place them in the oven for 10-15 minutes or until they are warm and pliable enough to roll.

Learn More Now ›

How do you fix watery enchilada sauce? ›

Or alternately, you can thicken the sauce with a cornstarch slurry (equal parts cold water and cornstarch whisked together, then added to the sauce once it has reached a simmer).

Do you roll or fold enchiladas? ›

I was taught to roll enchiladas with a warm corn tortilla dipped for a few seconds in hot oil. You then put the warm filling in the center of the tortilla, roll it, pour some salsa para enchiladas over it, sprinkle a bit of crumbled queso fresco over the sauce, and eat it.

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Recipe—Creamy Chicken Enchilada Roll Ups (2024)

Published by Diva di Cucina

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FAQs

What is the secret to non soggy enchiladas? ›

Do you put sauce on enchiladas before or after baking? ›