Chicken Enchilada Dip Roll-ups
Source: Cook Like a Champion
- 2 8-oz. packages cream cheese, softened
- 1 1/3 cup shredded Mexican blend cheese
- 1 teaspoon garlic, finely minced ***I used a garlic press
1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- cayenne pepper to taste **use sparingly**
- salt to taste
- 1 small, rotisserie chicken, skinned and shredded
- 1/2 bunch cilantro, chopped
- 4 green onions, chopped
- 10-oz. can Rotel tomatoes ** I found mild and it had a kick**
- 1 package jalapeno cheddar tortillas—mission makes these
-Mix cheeses together until well blended.
-Add all remaining ingredients and mix well.
-Cover and refrigerate for at least one hour.
-Place one heaping spoonful onto tortilla.
-Spread to edges using a metal spatula.
-Roll and cut into slices.
This is going to be a staple at every party I throw, or go to and need to bring an appetizer. I love it because its no cook, easy prep, not too many expensive ingredients, and it would travel really easy & you can make it ahead of time. HELLO—can you tell you need to make this for the next party you have? Pop B Bramley raved about it and I told him I would tell you all that he loved it. They were even really yummy leftover the next day. So if you are throwing a party and ask me to bring something there is a good chance I will show up with this recipe.
and I paired it with this baked appetizer
Baked Santa Fe Dip
slightly adapted from Better Homes and Gardens
Makes a 9-inch pie plate
2 cups shredded Mexican blend cheese
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup light mayo
1 (8-ounce) can whole-kernel corn, drained
1 (4-ounce) can diced green chili peppers, drained
1/2 of a 15-ounce can black beans, drained and rinsed (optional)
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 medium tomato, seeded and chopped
1/4 cup green onion, sliced
1 tablespoon fresh or 1 teaspoon dried cilantro, chopped
Preheat oven to 350 degrees F.
Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.
Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.
This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately
Ok so I liked this dip but it was GREASYYYYY. I mean really greasy to the point of where if I saw it on a table I would probably not want to take a bite. It was pretty good ( I admit I only took 1 bite because I was cooking away) and I loved the freshness of the topping and it looked great, but the greasy thing made it kind of a downer. BUT…I think it was because I used the Mexican blend cheese. I know I read in some recipe someplace that they used Mexi blend cheese and it made it too greasy. Next time I think I will just try it with Cheddar and Monteray Jack. If you try it and it comes out less greasy let me know. Since I don’t often find myself making cheese dips for dinner…..Everyone ate it though so maybe I am just the only one who doesn’t like a 1/2 quart of grease with my dip. Or they spent all day on the beach and would have eaten anything I put on the table and come back for seconds.