Chicken enchilada roll-ups
chopped cooked chicken (white and dark meat)
shredded Mexican cheese blend
cream cheese, softened
crushed red chili flakesr
30 cm tortillas
flame-roasted diced green chilies, drained
plum tomatoes, seeded, chopped
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.35 to 40 minutes or until softened. Remove and cool completely.
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.