Chicken Enchilada Roll Ups

My sister-in-law and I were planning food for a combined birthday party for my in-laws. Since it was an open house format, we were looking for finger foods that were easy to make in large quantities, able to make ahead and tasty! These chicken enchilada roll ups fit the bill perfectly.

We were able to make these the night before, roll them in plastic wrap and refrigerate until the next day. We removed the plastic wrap and cut them up before serving and it worked great!


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Chicken Enchilada Roll Ups
Prep Time
45 mins

A great appetizer that's delicious and easy to make! 

Course: Appetizer
Servings: 80 pieces
Author: Julie Clark
  • 2 - 8 oz pkg Cream Cheese, softened
  • 1 1/2 cups Mexican Cheese, shredded
  • 2 Tbsp Taco Seasoning
  • 2 cups Chicken, shredded
  • 1 - 10 oz can Diced Tomatoes with Green Chilies, well drained I use Rotel
  • 1 tsp Garlic, minced
  • 4 Green Onions, sliced
  • 1/2 cup Cilantro, chopped
  • 8 Tortillas, burrito size
  1. In a large bowl, combine all of the ingredients (except tortillas) until well blended.

  2. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly and repeat with remaining tortillas.

  3. Refrigerate until firm, about 30 minutes.

  4. Slice into ½ inch slices and serve

Recipe Notes

You can make this ahead. Wrap the roll in plastic wrap and refrigerate. When ready to use, remove plastic wrap and cut into slices.

Try different flavor tortillas to add different tastes.

I originally found this recipe on

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