I've been MIA for the past week due to a lovely visit from my younger sister and her boyfriend. I haven't seen her in a year (and this is our first time meeting him) so blogging hasn't exactly been on my top priority list. Today is their last day here....but I thought I'd jump on and share this delightful recipe that I tried out over the holidays. (I'll be sharing a few photos of their visit soon.)
Chicken Enchilada Roll-ups are a great party food, no doubt about it. They're perfect for making the day before, since they're supposed to be served chilled. Can I just say that when I'm entertaining, it makes life SO much easier if I can make several things the day(s) before? Those recipes that have to be completed at the last minute so stress me out.
These are also just plain delicious. Not too spicy, but definitely have lots of flavor and a little kick. I enjoyed the leftovers as snacks or lunch for a couple of days.
Recipe: (from Annie's Eats)
2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
6-8 soft taco sized tortillas