Chicken Enchilada Roll-Ups

┬áMy husband and I love enchiladas but sometimes my kids have a hard time with them. They are big, gooey and hard to eat if you haven’t masters cutting things with the side of your fork (for example… my 3 year old won’t touch them because she has to be able to cut them herself). These enchilada roll-ups are delicious and my kids ate them with their hands! I especially liked them because there was sauce on every bite!

Serves: 6-8

Chicken Enchilada Roll-Ups

15 minPrep Time

15 minCook Time

30 minTotal Time

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  • 8 flour tortillas
  • 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 (10 oz) can Enchilada sauce


  1. Preheat the oven to 350 degrees
  2. Mix the cream cheese and 1 cup of the blended cheeses together in a bowl.
  3. Add the garlic powder, taco seasoning, cumin, chicken, cilantro, onions, and tomato into the bowl and mix well.
  4. Place one heaping spoonful of the mix onto each tortilla. Spread to edges using a spoon or spatula. Roll and cut into slices.
  5. 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.
  6. Cook at 350 degrees until the cheese is melted and it is heated all the way through.



797 cal


11 g


140 g


32 g
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