Spicy Chicken Tortilla Roll-Ups

Submitted by Chef GreanEyes

"http://homeiswheretheholmansare.blogspot.com"

 

• Ready In: 40mins
• Ingredients: 12
• Yields: 1 dish
• Serves: 8

ingredients

• 1 1⁄2 lbs boneless skinless chicken breasts
• 1 (10 ounce) can diced tomatoes, drained
• 12 ounces cream cheese, softened
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
• 1 garlic clove, minced
• 3 teaspoons dried ancho chile powder
• 1 teaspoon cumin
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon garlic salt (I like Lawry's)
• 1⁄4 cup cilantro, chopped
• 6 scallions, white and green parts, chopped
• 6 -8 large flour tortillas

directions

1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
2. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
3. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.