All the cozy flavor of enchiladas, rolled up into neat little bundles — these Cheesy Chicken Enchilada Roll-Ups are stuffed with seasoned shredded chicken, smothered in zesty red sauce, and baked under a molten layer of cheese. Fun to eat, easy to serve, and guaranteed to vanish fast.
Ingredients
- 8 large flour tortillas
- 3 cups cooked shredded chicken
- 1 1/2 cups shredded Monterey Jack cheese, divided
- 1 cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 1 (19 oz) can red enchilada sauce, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 cup sour cream
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, thinly sliced (optional)
Instructions
- Heat the oven: Preheat to 375°F (190°C). Spread 1/2 cup enchilada sauce over the bottom of a 9×13 baking dish.
- Make the filling: In a large bowl, mix shredded chicken, cream cheese, 1 cup Monterey Jack, chili powder, cumin, garlic powder, onion powder, and salt until well combined.
- Roll them up: Spoon about 1/3 cup filling down the center of each tortilla, roll tightly, and place seam-side down in the dish.
- Sauce and cheese: Pour the remaining enchilada sauce over the rolls and top with cheddar and remaining Monterey Jack.
- Bake: Cover with foil and bake 20 minutes. Uncover and bake 10 more minutes until the cheese is bubbly and lightly browned.
- Rest and garnish: Let stand 5 minutes, then dollop with sour cream, sprinkle cilantro and jalapeño, and serve.
Pro tip: Warm the tortillas for 20 seconds in the microwave before rolling — pliable tortillas roll tight without cracking or tearing.
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Estimated nutrition per serving: 430 calories, 32g protein, 34g carbs, 19g fat.
