Monday, July 14, 2014

Chicken Enchilada Roll Ups for July SRC

It's time for a Secret Recipe Club reveal again, can't believe it's been a month since the last one, but I was prepared.

The Secret Recipe Club is a fun club to belong to.  We are divided up into groups, then each food blogger in that group is assigned another person's blog to make and post a recipe from.   We then reveal 'all' on a set day.

My blog this month was Rebekah's Family Food and Fun blog.   

I had my recipe picked out and was good to go, then I made a big mistake, I kept looking at Rebekah's blog and got more ideas and kept bookmarking them and gee, then I had to actually pick one of them.  But I managed.

I finally settled on Chicken Enchilada Roll Ups.  Mainly cause I had to bake some chicken breasts anyway for me, and it seemed like a great dish to bring to NPA.  

 I also looked at these, Pizza Rolls, and then this recipe caught my eye, Amazing Quiche, but it's kinda warm outside and I'm trying to limit having the oven on for too long these days, but I now have it bookmarked for fall.  And there was a recipe for Homemade Cream of Mushroom soup here, and I could go on and on, but I think you need to go explore the blog  for yourself. 

I did adapt this just a smidge, but didn't stray too far.   I upped the spices, cause I do like my spice,  and I had a shallot in the cupboard and wanted to add half of it to the recipe.


1 large, boneless, skinless chicken breasts (can also use a cooked rotisserie chicken, make it easy on yourself)
1 (8 oz.) pkg. cream cheese, softened
1 cup shredded Colby Jack cheese, can also use any blend of cheese you like.
1 clove garlic, minced
2 tsp. chili powder (make it a quality chili powder, you can taste the difference)
1 tsp. cumin (recipe called for 1/2 tsp.)
¼ tsp. cayenne pepper
Salt, to taste ( I don't add salt, there is enough in the Rotel)
Handful of cilantro, chopped  (I went out in my little garden and picked some fresh)

3 green onions, chopped
1/2 shallot, finely minced (I liked the color contrast)
10 oz. can diced tomatoes with green chiles, drained well (I used Rotel)
6-8 soft taco sized tortillas

Bake some chicken breasts or roast a whole chicken or get a rotisserie chicken.  Chop up the equivalent of a large chicken breast, about 1 1/2 cups.

 In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl.  Mix until well blended.  I used my Kitchen Aid.   (I knew a vegetarian friend would be joining us, so I took out enough of the filling for one tortilla before adding the chicken, so she could enjoy this as well)
   Add the chicken to the filling mixture and stir well to incorporate. 
Spread a thin layer of the filling mixture over a tortilla,
leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.
Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.
 Lots more great recipes below:

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. They look beautiful! Glad you enjoyed them!

    1. Thanks for the recipe, I've been wanting to make something like this for a long time, and now I have it, the recipe that is.

  2. Replies
    1. They were tasty, and disappeared in short order as well.

  3. We will just love your Chicken Enchilada Roll Ups, they look fabulous.
    Great recipe for the SRC.
    Miz Helen

  4. Looks great! I make a different of version of these in winter months, but these would be great for a summer party!

    1. What do you make for the winter? I'd love to know, but if it's on your blog, I'll just have to go on a search mission. I like these rollups, and think they are great for a summer or quickie recipe.

  5. I'd love to eat one of these up! I like the fact you upped the spices too. Cumin is one of my favourite spices so I'd also have been tempted to add more.

    1. I love Cumin as well, and in fact I think I currently have two unopened bottles in my spice drawer cause I don't want to risk running out of it. I do use a lot of it.

  6. Oh, these look awesome! I have to give them a try since we love Mexican flavors

    1. We love Mexican flavours as well, and this recipe will go into my rotation, well, I'll make it again to take to a potluck, it was tasty.


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