Recipe—Creamy Chicken Enchilada Roll Ups (2024)

Appetizers

July 16, 2013January 26, 2018 Diva di Cucina

This is actually a recipe adapted from one my mother-in-law made back around the holidays. They seemed like such a great idea and were absolutely delicious. She brought her Mexican inspired wraps over all rolled up in Saran wrap and then just sliced them when she got to our house. They traveled great! When she put them out I could not stop eating them. They were so yummy! So when I was invited to a summer pool party a couple weeks back I knew these would be a hit! Me being the tinkerer I am I had to put my own twist on them. I added in the chicken, olives, and cilantro to help bulk up the filling. They were wonderful additions. If you have any parties coming up definitely keep these in mind. They are relatively easy to assemble and are the perfect finger food for a party of any kind.

Note: You can use a couple of tablespoons of my homemade taco seasoning or just part of an envelope of taco seasoning you would pick up at the store. If you like a little heat add in a chopped jalapeño.

INGREDIENTS
2-8 ox packages cream cheese, softened
1 1/2 c shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped
1/2 c cilantro, chopped
4 green onions, chopped
4.25 oz chopped black olives
1 package burrito sized tortillas

STEPS

Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
Roll up the tortilla and as you finish each place on a cutting board or plate.
Continue until the filling is gone.
Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
Slice the rolls into 1 inch thick pieces and arrange on a plate.
Refrigerate until ready to serve.

Published by Diva di Cucina

I'm a wife, mom, graphic designer, & blogger. I love my life, especially when in the kitchen or with my boys. I started a cooking blog in November 2011 to share my recipes with family, friends, and anyone else that may be interested.View all posts by Diva di Cucina

They sound delicious!
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what kind of olives are used, it just says olives? I’m not a huge olive fan so I’m wondering if they are necessary, otherwise these sound awesome and I was thinking of bringing them to a work baby shower potluck.
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1. Oh wow! How did I not specify? Lol. My apologies, I used black olives. These are still great without the olives I’m sure. 🙂
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I didn’t really love these as is. Not sure what it was. I took the leftover wraps and fried them in a pan with a little butter. Delicious! So creamy!
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1. Oh my goodness! Those sound dangerously good! 🙂
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Have you ever made them the night before? I am just wondering how far in advance I can make them and still have them taste fresh? Thanks for the recipe!
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1. I have not made them the night before. I’m sure they will be fine though. Perhaps use a thicker tortilla so that it doesn’t get too soft and will hold up better or maybe just make the spread the night before and then assemble day of. 🙂
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  1. I made them the night before and was worried that the wraps I had gotten would be too thin and get soggy but they held up well not just til the next night but I was snacking on the end scraps well into the next week 😉
  2. Glad to hear! I am always eating the end scraps, but they never make it past me assembling them. 😉
About how much chicken do you use? Rotisserie chickens can yield up to 3+ cups of chicken–I know it’s variable, but am just curious about what worked best for you. Thanks for a great recipe as summer approaches!
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1. I’d say about 3 cups of chicken worked great! Thanks for checking. I hope you enjoy these!
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Looking for something for an open house, these sound great! About how many did this recipe make?
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1. These would be perfect for your event! It all depends on how thick you cut them and how thin you spread out the filling. I cut mine about 1″ thick and got about 40. If you cut them thinner you could get upwards of 80 or so.
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Are the tomatoes supposed to be drained
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1. Yes! I have updated the recipe to specify so. Thanks for asking. 🙂
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Do you think it would work with zucchini strips to keep it more low carb?
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1. It may. I know several people that use zucchini strips for roll ups and they have been very good. Not quite sure how zucchini will compliment the mexican flavors. I also am a fan of the whole wheat low carb wraps you can get at the store. If you give the zucchini a try please comment back here and let me know how it goes. I would love to hear. 🙂
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Do you roll these like a burrito and tuck in the ends?
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1. I didn’t. I cut of the ends and enjoyed them as a snack. But you certainly could do that. 😉
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I think I’m going to make these ahead and send them with my daughter for school lunch. I’ll probably half the recipe so they’ll all get eaten before they could get soggy. Thanks!
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1. Great idea!I found the whole wheat wraps tend to hold up a little longer when doing those sorts of things. Might want to consider giving those a try. 🙂
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I made these for a party recently and they were great! I would recommend leaving the cream cheese out for a bit or using neufchatel since it is a bit softer. I had a hard time folding in the chicken, tomatoes, etc. Thanks!
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I just made these and they are pretty good! (no olives as most of my friends don’t like olives) Not as savory as I was hoping. A little bland. So I added salt and some cayenne. Better but I’m hoping the flavors will intensify before Saturday morning. 🙂 I will use more tomatoes next time though. That’s the best part. I froze mine before cutting them. Could you add somewhere in the recipe about how many rolls this makes?
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these are absolutely lovely. thank you for the recipe. yummooo!!!!
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Can u make these a day ahead and keep refrigerated?
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1. Definitely!
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I added drained black beans
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1. Yum! I bet that was a wonderful addition! 🙂
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I tried these this weekend . It is a great recipe! I would note however to get the biggest tortillas available; and make sure you put the mixture on the tortilla in a very thin layer. Yummy!
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1. Glad you liked them! 🙂
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Once they are cut place them on a cookie sheet top with a sprinkle of your favorite cheese then take them to your holiday pot luck. AWSOME !
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Recipe—Creamy Chicken Enchilada Roll Ups (2024)

FAQs

What is the secret to non soggy enchiladas? ›

To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

How to make roll up enchiladas? ›

Aim to put about 1/3 cup of filling in each tortilla. Pull one side of the tortilla over the filling and tuck it in, then roll the enchilada over on itself to create a narrow roll. Line the rolled enchiladas up in a casserole dish with a little enchilada sauce spread over the bottom.

Know More ›

Should flour tortillas be fried before making enchiladas? ›

A Tip About Tortilla Prep

Frying them gently in a little oil both softens the tortillas and also greatly enhances their flavor. You can do this one at a time, or you can adopt my mother's trick. She places another tortilla either on top of the tortilla in the pan (and then flips both tortillas), or beneath it.

Get More Info ›

What is enchilada filling made of? ›

It's a mix of meat or beans, fresh vegetables, loads of cheese, an array of sauces, and tortillas large enough to roll and fill. Toppings like guacamole, sour cream, and coriander amplify the enjoyment. If you're going to be an enchilada chef, your first ingredient would be soft tortillas.

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Should you bake enchiladas covered or uncovered? ›

Most enchiladas are baked and covered with foil until heated through. Oven temperatures and baking times vary per recipe, but on average they cook in a 350°F oven for about 25 minutes. Sprinkle the cheese on top of the enchiladas after they are heated through.

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Is it better to make enchiladas with corn or flour tortillas? ›

Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

How to keep flour tortillas from getting soggy when making enchiladas? ›

Usually when I've made them I just put sauce on top, not on the bottom, and just down the middle so the edges are exposed. And I make the sauce on the thick side so it is not too watery. I bake them in the oven too, and they are never too soggy, but you could just grill to minimise the sauce absorption.

Learn More ›

Can you pre make enchiladas or will they get soggy? ›

If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

Do you put enchilada sauce before or after cooking? ›

After you fry the tortillas, dip both sides in your delicious sauce and cover the entire surface. Then stuff and roll.

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Why do my tortillas fall apart when I make enchiladas? ›

Treat Your Tortillas Right

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. This creates a little bit of a barrier so that the tortillas don't soak up too much of the sauce and therefore start to break down.

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Why are they called divorced enchiladas? ›

They are called 'divorced' enchiladas because one is covered in green salsa and the other in red salsa! Subscribe to our free CTP download, to be kept up to date with all cookery items.

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What is white enchilada sauce made of? ›

What is white enchilada sauce made of? It's a classic sour cream-based enchilada sauce that starts with a quick roux made with equal parts of butter and flour. Then you stir in some chicken broth, chiles, and sour cream. Then, comes the cheese!

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How do you keep corn tortillas soft for enchiladas? ›

Wrap a stack of tortillas in damp paper towels or a damp kitchen towel, then wrap in plastic wrap or place in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.

How do you fix watery enchilada sauce? ›

The simplest would be to make a thin paste of 1 teaspoon of cornflour or corn starch and water, add it to the sauce, and simmer it for 3 minutes.

Read On ›

Why do you cover enchiladas with foil? ›

Foil Covering: Most enchiladas are covered with foil while baking. This helps to trap steam and heat, ensuring that the enchiladas cook evenly and stay moist. The foil is typically removed towards the end of the baking time to allow the cheese on top to melt and develop a golden brown crust [1].

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Recipe—Creamy Chicken Enchilada Roll Ups (2024)

Published by Diva di Cucina

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FAQs

What is the secret to non soggy enchiladas? ›

Why are they called divorced enchiladas? ›

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