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Receta Chicken Enchilada Dip Rolls
by Maeghan Lovejoy

Chicken Enchilada Dip Rolls 02 Thursday Sep 2010 Written by Maeghan in Appetizers, Mexican ≈ 0 comments Tags No tags :( Share it Twitter Facebook I’ve heard so many good things about these rolls as a great appetizer I was excited to finally have a chance to try them. I wanted something that was easy to prepare ahead of time, I could serve cold and was filling. This fit the bill! I ended up using plain burrito sized tortillas. These made small, bite sized rolls which were great for the occasion but all the pictures I had seen online led me to believe they would be larger. These got better the longer they sat. Chicken Enchilada Dip Rolls 2 8oz packages of cream cheese, softened 1 1/3 cup shredded Mexican blend cheese 1 tsp garlic, finely minced (I used a zester) 1 1/2 Tbsp Chili powder 1 tsp cumin Cayenne pepper to taste, I used 2 tsp salt to taste 3 boneless chicken breast, boiled with salt, pepper and 1 cup of chicken stock, shredded 1/2 bunch of cilantro, chopped 4 green onions, chopped 10-oz can Rotel tomatoes 1 pkg Burrito tortillas Mix cheeses until well blended. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour. Spread mixture onto tortilla, making sure you spread it to the edges. Roll and cut into slices. Adapted from Sing For Your Supper