Chicken enchilada roll-ups
Mexican-inspired roll-ups are the perfect dish for your next get-together.
Tools
Ingredients
Serving
340 g
chopped cooked chicken (white and dark meat)
470 g
shredded Mexican cheese blend
220 g
cream cheese, softened
125 ml
tomato salsa
2 tbsp
lime juice
1 tbsp
granulated garlic
2 tsp
ground cumin
2 tsp
chili powder
2 tsp
kosher salt
1 tsp
crushed red chili flakes
4
30 cm tortillas
115 g
flame-roasted diced green chilies, drained
2
plum tomatoes, seeded, chopped
50 g
sliced scallions
8 g
fresh corriander leaves
Step by step
Place chicken in Bowl of Stand Mixer. Attach Bowl and Dough Hook to mixer. Turn to Speed 1 and stir 1 minute or until chicken is shredded. Add shredded cheese, cream cheese, salsa, lime juice, garlic, cumin, chili powder, salt and red pepper flakes. Remove Dough Hook and replace with Flat Paddle. Turn to Speed 1 and mix 60 seconds. Scrape down side and bottom of Bowl. Turn to Speed 4 and mix 30 seconds.
Heat tortillas in the microwave on high for 30 seconds, wrapped in a paper towel. Transfer to clean work surface. Top with 1 cup chicken mixture, spreading evenly. Roll up tightly. Repeat with remaining tortillas and filling.
Wrap each roll-up in plastic wrap and refrigerate at least 2 hours or overnight. When ready to serve, unwrap roll-ups. Cut off and discard about 5 cm from each end, then slice roll-ups into 2,5 cm pieces. Garnish with green chilies, tomatoes, scallions and cilantro.
Tip: Whether you prefer mild, medium or hot, choose your favorite salsa and heat level.