One of the most appealing aspects of these yummy chicken roll-ups is the fact that they can be prepared fast and they cook pretty quickly, too. They make for a perfect busy weeknight meal when we are rushing around to different hobbies and other events for the kids after school. Everyone always requests these when they see I have chicken out to cook… and I don’t mind making them!
Ingredients
10 boneless skinless chicken tenders
1 tablespoon of butter or olive oil
16 oz. Philadelphia cream cheese, at room temperature
½ onion, diced
1 can (4oz) chopped green chilies
20 small flour tortilla shells
1 pint Borden heavy cream
2-4 cups shredded cheese
Instructions:
Fill a large stock pot with water and bring to a boil. Add chicken and boil for about 15-20 minutes or until chicken is cooked through. (Chicken should turn white when finished cooking).
In a large skillet, heat 1 tablespoon of butter (or olive oil) on medium heat. Once heated, add chopped onion to skillet and cook until translucent.
Once the onions are translucent, add in the green chilies. Cook for about 6 minutes, stirring occasionally. While the onions and chilies are cooking together, chop the chicken into bite size pieces.
After the onions and chilies have cooked for about 6 minutes, add in the cream cheese.
Stir the cream cheese into the onions and chilies. Continue to stir until the cream cheese has melted. Once the cream cheese has completely melted, add in the chopped chicken. Stir everything together until completely combined. Cook while stirring every so often for 5 minutes. Remove from heat.
Preheat the oven to 350F.
To make the roll ups:
Fill a tortilla with 1 spoonful of cream cheese chicken mixture; place the scoop of mixture towards the back of the tortilla. Roll the tortilla over the mixture, continue rolling, tucking the ends in as you go. Place into a casserole dish, seam side down.
Once all of the rolls are in the pan, cover with cheese. Pour heavy cream over the cheese in a “Z” pattern and an “X” pattern. (You want the heavy cream to be all over)
Bake at 350F for 25-30 minutes. Check on them after 20-25 minutes just to make sure they don’t burn.
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Quick tip: Double the recipe for a potluck dinner!
Big thanks to Big Bear’s Wife for this delicious recipe!
I’ve never bothered to go back to a recipe and comment about it before, but I loved this dish so much I just had to tell you hire much I enjoyed it. It is amazing! I will definitely be making this again!
Great to know, Dan! Thank you for your compliments 🙂
You must not have meant tortilla shells? Sounds like the ones you would use for taco salads not good for rolling into burrito..
The recipe said FLOUR tortillas and that is the kind that are used for burritos. It does not call for corn tortillas.
It calls for flour tortilla SHELLS, which are already shaped and crisped flour tortillas used for tostadas. I think it was intended to simply read “flour tortillas”.
Alice…like to criticize much?
Will try this week. Thank you.
I’m going to make these using rotel tomatoes! Thank you for the recipe, it looks amazing!
Chicken enchiladas.