Chicken Enchilada Roll Up

By by KitchenAid
Images
Chicken Enchilada Roll Up
Serves
Makes 8 servings or 32 pieces
Ingredients
  • 2 cups (500 mL) chopped cooked chicken (white and dark meat)
  • 2 cups (500 mL) shredded Mexican cheese blend
  • 1 8-ounce package (250 mL) cream cheese, softened
  • ½ cup (125 mL) tomato salsa
  • 2 tablespoons (30 mL) lime juice
  • 1 tablespoon (30 mL) granulated garlic
  • 2 teaspoons (10 mL) ground cumin
  • 2 teaspoons (10 mL) chili powder
  • 2 teaspoons (10 mL) kosher salt
  • 1 teaspoon (5 mL) crushed red pepper flakes
  • 4 (475 g) 12-inch spinach tortillas
  • 1 can (4 oz.) (115 g) flame-roasted diced green chilies, drained
  • 2 (150 g) plum tomatoes, seeded, chopped
  • ½ cup (125 mL) sliced scallions
  • ½ cup (125 mL) fresh cilantro leaves


Procedure
This recipe was developed for the KitchenAid® Artisan Mini Stand Mixer

Place chicken in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Dough Hook to mixer. Turn to Speed 1 and stir 1 minute or until chicken is shredded. Add shredded cheese, cream cheese, salsa, lime juice, garlic, cumin, chili powder, salt and red pepper flakes. Remove Dough Hook and replace with Flat Paddle. Turn to Speed 1 and mix 60 seconds. Scrape down side and bottom of Bowl. Turn to Speed 4 and mix 30 seconds.

Heat tortillas in the microwave on high for 30 seconds, wrapped in a paper towel. Transfer to clean work surface. Top with 1 cup chicken mixture, spreading evenly. Roll up tightly. Repeat with remaining tortillas and filling.

Wrap each roll-up in plastic wrap and refrigerate at least 2 hours or overnight. When ready to serve, unwrap roll-ups. Cut off and discard about 2 inches from each end, then slice roll-ups into 1-inch pieces. Garnish with green chilies, tomatoes, scallions and cilantro.

Chef’s Tip: Whether you prefer mild, medium or hot, choose your favorite salsa and heat level.

Chicken Enchilada Roll Up

By by KitchenAid
Serves
Makes 8 servings or 32 pieces
Ingredients
  • 2 cups (500 mL) chopped cooked chicken (white and dark meat)
  • 2 cups (500 mL) shredded Mexican cheese blend
  • 1 8-ounce package (250 mL) cream cheese, softened
  • ½ cup (125 mL) tomato salsa
  • 2 tablespoons (30 mL) lime juice
  • 1 tablespoon (30 mL) granulated garlic
  • 2 teaspoons (10 mL) ground cumin
  • 2 teaspoons (10 mL) chili powder
  • 2 teaspoons (10 mL) kosher salt
  • 1 teaspoon (5 mL) crushed red pepper flakes
  • 4 (475 g) 12-inch spinach tortillas
  • 1 can (4 oz.) (115 g) flame-roasted diced green chilies, drained
  • 2 (150 g) plum tomatoes, seeded, chopped
  • ½ cup (125 mL) sliced scallions
  • ½ cup (125 mL) fresh cilantro leaves


Procedure
This recipe was developed for the KitchenAid® Artisan Mini Stand Mixer

Place chicken in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Dough Hook to mixer. Turn to Speed 1 and stir 1 minute or until chicken is shredded. Add shredded cheese, cream cheese, salsa, lime juice, garlic, cumin, chili powder, salt and red pepper flakes. Remove Dough Hook and replace with Flat Paddle. Turn to Speed 1 and mix 60 seconds. Scrape down side and bottom of Bowl. Turn to Speed 4 and mix 30 seconds.

Heat tortillas in the microwave on high for 30 seconds, wrapped in a paper towel. Transfer to clean work surface. Top with 1 cup chicken mixture, spreading evenly. Roll up tightly. Repeat with remaining tortillas and filling.

Wrap each roll-up in plastic wrap and refrigerate at least 2 hours or overnight. When ready to serve, unwrap roll-ups. Cut off and discard about 2 inches from each end, then slice roll-ups into 1-inch pieces. Garnish with green chilies, tomatoes, scallions and cilantro.

Chef’s Tip: Whether you prefer mild, medium or hot, choose your favorite salsa and heat level.