Chicken Enchilada Roll Ups
Chicken Enchilada Roll Ups are a deliciously easy twist on classic enchiladas. These warm tortillas are filled with tender shredded chicken, creamy cheese, and zesty enchilada sauce, making them perfect for any occasion. Whether it’s Taco Tuesday or a cozy dinner with friends, these roll ups promise to be a crowd-pleaser. Quick to prepare and customizable, they are sure to become a staple in your meal rotation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4 (total of about 8 roll ups) 1x
- Category: Main
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 large flour tortillas
- 1 cup enchilada sauce
- 2 green onions, chopped
- Optional: sour cream for serving
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the chicken in a skillet over medium heat until fully cooked (about 7-10 minutes per side). Shred once cooled.
- In a bowl, mix shredded chicken with cream cheese and half of the cheddar cheese. Season with salt and pepper.
- Spread about two tablespoons of the chicken mixture onto each tortilla, roll tightly, and place seam-side down in a greased baking dish.
- Pour enchilada sauce over the tortillas and sprinkle with remaining cheddar cheese.
- Bake for 20-25 minutes until bubbly and golden brown. Drizzle with sour cream before serving.
Nutrition
- Serving Size: 1 roll up (approximately 150g)
- Calories: 300
- Sugar: 2g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 80mg
Keywords: For added flavor, consider mixing taco seasoning into the chicken filling. Substitute chicken with black beans or shredded beef for different variations. Store leftovers in an airtight container for up to three days; reheat at 350°F until warmed through.