Savory Chicken Enchilada Roll Ups for a Fiesta Night

The smell of warm tortillas mingling with savory chicken and zesty salsa fills the air, instantly transporting you to a bustling Mexican fiesta. These Chicken Enchilada Roll Ups are not just a meal; they are an invitation to gather around the table and share laughter, stories, and maybe a bit too much guacamole. Philly cheesesteak meatloaf jalapeno peach chicken savory Greek chicken gyros.

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it’s taco night at my place, and everyone is eagerly waiting for their turn to try these delightful roll-ups. The excitement is palpable, and I can’t help but chuckle at how quickly they disappear. Everyone raves about the creamy filling and perfectly seasoned chicken, making me feel like a culinary rockstar in my own kitchen.

I remember the first time I made these roll-ups; my friends couldn’t stop talking about them for weeks! It was a hit at our game night, bringing us all together over delicious food.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: Use about 3-4 chicken breasts depending on how many people you’re feeding. They cook evenly and shred beautifully.
• Flour Tortillas: Opt for large tortillas so you can pack in all that delicious filling without fear of spills.
• Shredded Cheese: A mix of cheddar and Monterey Jack adds creaminess and flavor that keeps everyone coming back for more.
• Enchilada Sauce: Choose your favorite canned sauce or make homemade if you’re feeling adventurous. The spice level sets the tone for your roll-ups!
• Green Onions: Chop fresh green onions to sprinkle on top for a touch of freshness and crunch.
• Sour Cream: A dollop of sour cream brings everything together with its coolness and tanginess.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Cook the Chicken: Begin by preheating your oven to 375°F (190°C). In a skillet over medium heat, add some olive oil and sauté minced garlic until fragrant. Add your chicken breasts seasoned with salt and pepper, cooking until golden brown.

Shred the Chicken: Once cooked through—about 7-8 minutes per side—remove the chicken from the skillet. Let it cool slightly before shredding it using two forks until it resembles fluffy clouds of savory goodness.

Prepare the Filling: In a large bowl, combine shredded chicken with half of your shredded cheese, some enchilada sauce, and finely chopped green onions. Mix well until every piece of chicken is coated in cheesy goodness.

Roll It Up!: Lay out each tortilla flat on a clean surface. Spoon generous amounts of the chicken mixture onto each tortilla’s center. Tightly roll them up like burritos while keeping the filling snug inside.

Bake It to Golden Perfection: Place each rolled tortilla seam-side down in a greased baking dish. Pour remaining enchilada sauce evenly over them and sprinkle with leftover cheese. Bake in your preheated oven for 20-25 minutes or until bubbly and golden brown.

Serve with Flair!: Once baked, remove from the oven and let cool slightly before slicing them into bite-sized pieces. Serve warm topped with extra green onions and sour cream on the side for dipping.

And there you have it! Your Chicken Enchilada Roll Ups are ready to impress! Enjoy this flavorful dish while basking in compliments from family or friends who can’t resist going back for seconds (or thirds). For more inspiration, check out this Mexican Corn Chicken Soup recipe.

Perfecting the Cooking Process

Start by cooking your chicken thoroughly, then mix with cheese and sauce before rolling in tortillas. This sequence ensures even cooking and flavor infusion.

Add Your Touch

Feel free to swap chicken for beef or veggies, and add your favorite spices to enhance the flavor. Experimentation is key!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 350°F until warmed through for best results.

Sharing this recipe with friends led to a memorable potluck where everyone raved about my chicken enchilada roll-ups! Their smiles made the effort worthwhile.

FAQ

What can I use instead of chicken in chicken enchilada roll-ups?

You can substitute chicken with shredded beef, turkey, or even black beans for a vegetarian option. vegetarian black bean burgers.

How do I make chicken enchilada roll-ups spicier?

Add diced jalapeños or a dash of hot sauce to the filling for an extra kick.

Can I freeze chicken enchilada roll-ups?

Yes, you can freeze them before baking; just thaw and bake when you’re ready to enjoy!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Chicken Enchilada Roll Ups

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• Author: tastyfoodonly
• Total Time: 40 minutes
• Yield: Makes approximately 6 servings 1x

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Description

Chicken Enchilada Roll Ups are a fun and flavorful twist on traditional enchiladas, perfect for taco night or any gathering. These rolled tortillas are packed with tender shredded chicken, creamy cheese, and zesty enchilada sauce, making them a crowd-pleaser at any table. With minimal prep time and the ability to customize the ingredients to suit your taste, these roll-ups will quickly become a family favorite.

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Ingredients

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• 3 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 large flour tortillas
• 2 cups shredded cheese (1 cup cheddar, 1 cup Monterey Jack)
• 1 cup enchilada sauce (store-bought or homemade)
• 2 green onions, chopped
• ½ cup sour cream
• 2 tsp olive oil
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Heat olive oil in a skillet over medium heat; sauté minced garlic until fragrant.
2. Season chicken breasts with salt and pepper; cook in the skillet until golden brown (7-8 minutes per side). Remove from heat and let cool slightly before shredding.
3. In a large bowl, combine shredded chicken, half of the cheese, enchilada sauce, and green onions; mix until well-coated.
4. Lay each tortilla flat; place generous amounts of the chicken mixture in the center. Roll tightly like burritos.
5. Place rolled tortillas seam-side down in a greased baking dish; pour remaining enchilada sauce on top and sprinkle with leftover cheese. Bake for 20-25 minutes until bubbly and golden brown.
6. Let cool slightly before slicing into bite-sized pieces. Serve warm with sour cream on the side.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 roll-up (approx. 150g)
• Calories: 295
• Sugar: 2g
• Sodium: 560mg
• Fat: 14g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 17g
• Cholesterol: 70mg