Chicken Enchilada Dip Roll-Ups

For a family party with my in-laws this weekend, I decided to do something new for a change--I made an appetizer instead of dessert!

I've had these roll-ups bookmarked FOREVER, so it was nice to dig it out of the "to try" archives and give them a whirl. They were super simple to put together, and really tasty, too!

I mixed everything together for the filling the night before the party, then made the roll-ups on site at the party. I'd suggest waiting as long as possible before making the roll-ups to prevent them from getting soggy.

The original recipe apparently was meant to be a dip--so if you don't want to roll up the mixture into tortillas, just set it out in a bowl with some tortilla chips! We taste-tested the filling with some chips right after we made it, and it was definitely great both ways. The roll-ups make for a nice presentation, though, and are easy to eat at a party as they make a great finger food.

Chicken Enchilada Dip Roll-Ups
(Source: Adapted from Delicious Meliscious)

Ingredients:
- 2 (8 oz.) packages cream cheese, softened (I used light cream cheese)
- 1 1/3 cup shredded Mexican blend cheese
- 1 tsp. garlic, finely minced
- 1 1/2 tbsp. chili powder
- 1 tsp. cumin
- cayenne pepper to taste
- salt to taste
- Approximately 12 oz. boneless, skinless chicken breast, cooked and shredded
- 1/2 bunch cilantro, chopped
- 4 green onions, chopped
- 1 (14 oz.) can petite diced tomatoes
- 1 jalapeno pepper, seeded and diced
- 1 package tortillas (any flavor you like--we used plain flour tortillas)

Directions:
1. Mix cheeses together until well blended.

2. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.

3. Spread filling evenly onto entire tortilla (all the way to the edges). Roll and cut into slices. Repeat with tortillas until filling is gone.