Chicken Enchilada Roll-Ups
I feel like every day can be Taco Tuesday… or rather can include Mexican food. I don’t know what it is, but it’s so good! I was making a meal for a new friend and her family and thought of an easy recipe that I can make easy, tasteful, and that I can make a large portion. So I figured, let’s make up our own chicken enchilada roll-ups!
Ingredients
- 4 medium chicken breasts, cooked and shredded (I used instant pot and cooked chicken with 1/2 cup chicken broth for 25 minutes.. or you can use a crockpot and cook on high for 4 hours)
- 1 can (10 ounces) enchilada sauce, divided
- 4 ounces cream cheese, cubed
- 1-1/2 cups salsa
- 8 whole-wheat wraps
- 1 cup mild cheddar (or Monterey jack) shredded cheese
- Optional: Shredded lettuce, chopped tomato, sour cream, and sliced ripe olives
Directions
- Spoon 1/2 cup enchilada sauce into a greased 13×9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat for 2-3 minutes or until blended. Stir in the chicken.
- Place about 1/3 cup of chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Sprinkle some cheese (only use half for the insides of roll-ups). Top with remaining enchilada sauce; sprinkle with cheese.
- Cover and bake at 350° for 25-30 minutes or until heated through. Serve with lettuce, tomato, sour cream and olives if desired.
This is an easy meal that you whip up and make for the family, but also you can satisfy that craving if you are in the mood for Mexican and want to stay on track with your nutrition!
If you are ready to take your nutrition and fitness goals to the next level, fill out the application for a spot in my next virtual fitness bootcamp!