Tuesday, January 26, 2010

Chicken Enchilada Dip Rollups

Update: Thanks to Gooseberry Patch for letting me know that the recipe originally came from Jeannine English of Wylie, TX.

I polled my friends on FB prior to committing to an hors d'oeuvre for the chili cookoff, and chicken enchilada dip rollups won by a landslide! Ok, maybe a few votes, but I had to make it sound big, didn't I? If I'd said "a few votes" to begin with, would you have been as impressed and ready to jump all over this? No. Didn't think so.

They were well received at the party, I can tell you that much. I tried a few of the ends as I whacked them off, but didn't actually eat any of the pretty pinwheels once they were displayed on my lovely plate. I did try the filling as I was rolling them up and I have to say, I think it'd be phenomenal wrapped up in a rollup as it was here, but instead of cutting into pinwheels, I want to place the rolls in a baking pan, cover with salsa and a little shredded cheese and bake until heated through. I'm positive they'll be super tasty this way too!
Chicken Enchilada Dip Rollups
Adapted from a recipe in the Gooseberry Patch "Come on Over" cookbook, submitted by Jeannine English of Wylie, TX

2 (8 oz.) pkgs. 1/3 less fat cream cheese, softened
1 1/3 c. shredded Mexican cheese blend
1 heaping tsp. minced garlic (I use the pre-minced stuff in the jar)
1 1/2 Tbps. chili powder
1 tsp. cumin
Cayenne pepper to taste
Salt to taste
2 large boneless, skinless chicken breasts, boiled with a salt-free 17-seasoning blend, shredded 1/2 bunch cilantro, finely chopped
4 green onions, chopped
1 (10 oz.) can Ro*tel tomatoes with chiles (the original kind)
1 pkg. (6 tortillas) sun-dried tomato & basil tortillas

I blended the spices and cream cheese first (with a hand mixer) and made sure they were well combined. Then I added in the remainder of the ingredients, except the tortillas, and mixed well (with a wooden spoon). Evenly spread the mixture onto each of the 6 tortillas, then roll each one up and place in a large, resealable plastic bag. I could only fit 3 in each of my plastic bags. Chill the rolls for at least 1 hour so they firm up. Remove and slice into pinwheels however large you'd like. Enjoy!

Update: I'm linking up to Life as Mom's
Ultimate Recipe Swap for this week, 4/8/10. I realize that I'm a day late, but better late than never. The topic this week is herbs & spices, so stop on over if you wanna check out more great ideas!

Update #2: I'm also linking this up to Ultimate Recipe Swap today, 9/2/10, because it's an appropriate crowd-feeder.


  1. Wow, it really warms our hearts to see this yummy recipe passed from cook to cook...and we're so glad it was a hit! Thanks for giving us credit but, as you know, all of our recipes come from someone else.

    Flipping open Come On Over to page 43, we found that the original recipe came from Jeannine English of Wylie, Texas. Not surprising...she's one of our frequent contributors and you can find her recipes in several of our books.

    Thanks again for sharing it here!

  2. Actually, I didn't know that as I'd never heard of Gooseberry Patch before. I'm really glad you commented though, so now I can go check out your website. I'll be sure to update to give credit to Jeannine; I've already had requests for them and I only served them once a few days ago! Thank you!


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