Cheese Chicken Rolls (Print Version)
Crunchy baked rolls with smooth chicken mixture, ideal for family meals or as snacks with your top dipping sauces.
# Ingredients:
→ Filling Components
01 -
2 cups shredded cooked chicken
02 -
4 oz of cream cheese, softened up
03 -
1/2 cup of freshly grated cheddar cheese
04 -
1/4 cup salsa (mild, medium, or spicy—your choice)
→ Flavor Boosters
05 -
1 teaspoon ground cumin
06 -
1 teaspoon of garlic powder
07 -
1 teaspoon of onion powder
08 -
Salt and black pepper to your liking
→ To Build Them
09 -
10 small tortillas (either corn or flour, 6 inches each)
10 -
Cooking spray or a light coat of olive oil
→ Extras for Serving
11 -
Chopped-up cilantro leaves
12 -
Fresh guacamole
13 -
A bit more salsa
14 -
Lime wedges for squeezing
15 -
Sour cream to dip in
# Steps:
01 -
Turn the oven to 425°F (220°C). Prep your baking sheet by laying down parchment or a silicone mat so nothing sticks and cleanup's easy.
02 -
In a mixing bowl, stir together the cooked chicken, cream cheese, cheddar, and salsa. Toss in garlic powder, onion powder, cumin, salt, and pepper. Stir till it's all mixed and creamy.
03 -
Get the tortillas warm and flexible. You can wrap them in damp paper towels and zap in the microwave for 20-30 seconds, or heat them one by one in a skillet for a few seconds a side.
04 -
Spread 2-3 tablespoons of the filling on the lower part of a tortilla, then roll it tightly. Place it seam-side down on the baking sheet. Keep going till all the filling and tortillas are used up.
05 -
Brush or spray the rolled tortillas lightly with oil. Be generous with corn tortillas since they dry out quickly.
06 -
Pop the baking sheet in the oven and bake for 15-18 minutes. Check on them around 12 minutes to make sure they’re golden and crispy.
07 -
Take the tray out and let everything sit for 2-3 minutes. Serve them warm with dips like guacamole, salsa, or sour cream.
# Notes:
01 -
Great as a snack or main dish with a simple salad on the side.
02 -
To save time, go for rotisserie or pre-cooked chicken.
03 -
Corn tortillas give a classic vibe and are gluten-free, but flour ones are sturdier.