Chicken Enchilada Roll-Ups
Package of tortillas (I used the red tomato ones)
1 8-oz. package cream cheese, softened
2 cups shredded Mexican blend cheese
1 teaspoon garlic powder
1/2 packet of taco seasoning
1 teaspoon cumin
1 pound of cubed, cooked, chicken
1/2 bunch cilantro, chopped
4 green onions, chopped
1 Tomato, diced
1 can of Enchilada Sauce
Preheat the oven to 350 degrees
Mix the cream cheese and 1 cup of the blended cheeses together in a bowl.
Add the garlic powder, taco seasoning, cumin, chicken, cilantro, onions, and tomato into the bowl and mix well.
Place one heaping spoonful of the mix onto the tortilla.
Spread to edges using a spoon or spatula
Roll and cut into slices.
Place the slices on a cookie sheet and spoon a spoonful of enchilada sauce on each one. Sprinkle some cheese on top of the enchilada sauce.
Cook at 350 degrees until the cheese is melted and it is heated all the way through.