Sunday, September 19, 2010

Chicken Enchilada Dip Roll-ups

Its the eve of our 7th anniversary. Unfortunately, hubby has to be in class all evening tomorrow. Which means I'll be without him for our anniversary. I plan on waiting up and having a nice dinner set out for him when he gets home. But being at work and school all day, I'm sure he'll be very hungry before coming home. I normally pack him a sandwich on these nights when he's out all day and evening. But it being our anniversary, I wanted to send him off to school with something different.

I've bookmarked this recipe for a while from Sing for your Supper... which I thought hubby would really appreciate. Hubby and I love enchiladas and I think this is an awesome twist to one of our favorite Mexican dishes. This was originally a dip recipe, but it can be used to spread on a tortilla and then rolled-up to make a nice appetizer.

2 packages (8 oz) cream cheese, softened
1 1/3 cup shredded Mexican cheese blend
1 tsp. minced garlic or garlic powder
1 Tbsp. chili powder
1 tsp. cumin
cayenne pepper to taste
salt taste
3 boneless, skinless chicken, chopped or shredded
1 bunch cilantro, chopped
4 green onions, chopped
10 oz can diced tomato with green chilies

1) Mix cheeses together until well blended. Add remaining ingredients and mix well. Cover and refrigerate for at least 1 hour.

2) Spread dip on a flour tortilla and roll. Cut into 1-2 inch thickness. Serve.

1 comment:

earl said...

these were perfect little finger foods!