These are a wonderful appetizer or snack for so many reasons. For one, they have a filling flavored like chicken enchiladas – ’nuff said. Additionally, they are incredibly quick and easy to make, and are served cold or at room temperature. This is important when throwing a party because you don’t want to plan a menu including tons of foods that need to be served warm or prepped at the last minute. And as an added bonus, the end pieces don’t look quite nice enough to serve to guests, meaning you have a little pre-party snack :) I think they would really look best with a green or red-colored tortilla for more of a contrast with the filling, but the colorful selection available at my store were all flavors that didn’t exactly “go” so I chose salsa-flavored tortillas. Not the prettiest, but probably the best tasting. Enjoy!
- Yield about 6 servings
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas
Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.
In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate.
Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.