- 1.5 pounds boneless, skinless chicken breast
- 1 can Ro-Tel diced tomatoes, drained
- 1 large container of softened cream cheese (13.5 oz size)-you could probably use light cream cheese if you’d like to lighten it up a bit; you won’t lose any of the flavor.
- 1 cup shredded sharp cheddar cheese
- 1 clove garlic, minced or grated
- 3 teaspoons chili powder, divided
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic salt
- Salt, to taste
- 1/4 cup chopped cilantro, about a small handful
- 6 scallions, white and green parts, chopped
- 3/4 cup canned corn, drained.
- 6–8 large flour tortillas-I used spinach tortillas and jalapeno cheddar tortillas; I think the jalapeno cheddar tasted best but having the different colored tortillas looked nice for presentation.
- Season the chicken breasts with salt, one teaspoon of cumin, and one teaspoon of chili powder. Place the chicken in a skillet and add one cup of water. Cover and cook on medium-high heat until cooked through; this took about 15-20 minutes. Keep an eye on the chicken while it cooks; if the water cooks out of the pan you may need to add a little extra.
- Once the chicken is cooked, remove it from the pan. Allow the meat to cool until it is cool enough to handle, and shred it with two forks.
- In a large mixing bowl, combine the cream cheese, drained Ro-Tel tomatoes, cheese, 2 teaspoons of chili powder, one teaspoon of cumin, garlic salt, cayenne pepper, garlic, cilantro, onion and corn and combine until mixed well. Add the chicken to the cheese mixture and stir to combine.
- Spread the filling out evenly among the center of the tortillas. Be sure to spread a thin layer and leave the edges clean. Roll the tortillas up tightly, but do not fold the ends of the tortilla as you would when preparing a burrito, just leave the ends free. Using a sharp knife, slice the tortillas into one inch slices and transfer to a serving platter. You won’t be able to use the ends of the tortilla, so the best part is that you’ll have to just eat them!
- If you are making these ahead of time, you can refrigerate the filling until you are ready to prepare the roll ups. I wouldn’t prepare the roll ups the night before as this could make the tortillas dry or soften. I made the filling the night before, and the roll ups an hour or so before serving.
Adapted from a recipe by Homemade by Holman