Shelly's Recipe

Chicken Enchilada Dip Rolls

Category: Roll Ups / Pinwheels

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.