What’s Hidden In These Rollups Is The Most Delicious Mix You’ve Ever Tasted

How To Make A Meal Even Picky Eaters Will Devour

Last month we were invited to a special dinner over at our friends’ house. They’re both great cooks and they specifically told us to be hungry when we get there. Of course that sounded awesome already, since I do love good food, but nothing could have prepared me for the delicious meal I was about to enjoy.

When we go there, they had these cheesy chicken roll-ups set out for us. They looked and smelled amazing! I wasn’t sure how the kids would react since they can be pretty picky, and we had never had anything like it at home. But they gobbled them right up and had second helpings.

I asked my friends how they thought of something so yummy and they said they found the recipe on Big Bear’s Wife. The greatest detail that they shared was the fact that they made them ahead of time and kept them in the fridge until they knew we were going to arrive so they could be fresh.

I love making these for my family at home now!
One of the most appealing aspects of these yummy chicken roll-ups is the fact that they can be prepared fast and they cook pretty quickly, too.

They make for a perfect busy weeknight meal when we are rushing around to different hobbies and other events for the kids after school.

Everyone always requests these when they see I have chicken out to cook… and I don’t mind making them!

To get recipe and Instructions Please OPEN Next Page...

Ingredients

• 10 boneless skinless chicken tenders
• 1 tablespoon of butter or olive oil
• 16 oz. Philadelphia cream cheese, at room temperature
• ½ onion, diced
• 1 can (4oz) chopped green chilies
• 20 small flour tortilla shells
• 1 pint Borden heavy cream
• 2-4 cups shredded cheese

Instructions

1- Fill a large stock pot with water and bring to a boil.  Add chicken and boil for about 15-20 minutes or until chicken is cooked through. (Chicken should turn white when finished cooking).

2- In a large skillet, heat 1 tablespoon of butter (or olive oil) on medium heat.  Once heated, add chopped onion to skillet and cook until translucent.

3- Once the onions are translucent, add in the green chilies. Cook for about 6 minutes, stirring occasionally.  While the onions and chilies are cooking together, chop the chicken into bite size pieces.

4- After the onions and chilies have cooked for about 6 minutes, add in the cream cheese.

5- Stir the cream cheese into the onions and chilies. Continue to stir until the cream cheese has melted. Once the cream cheese has completely melted, add in the chopped chicken. Stir everything together until completely combined. Cook while stirring every so often for 5 minutes. Remove from heat.

Preheat the oven to 350F.
To make the roll ups:

1- Fill a tortilla with 1 spoonful of cream cheese chicken mixture; place the scoop of mixture towards the back of the tortilla. Roll the tortilla over the mixture, continue rolling, tucking the ends in as you go. Place into a casserole dish, seam side down.

2- Once all of the rolls are in the pan, cover with cheese. Pour heavy cream over the cheese in a “Z” pattern and an “X” pattern. (You want the heavy cream to be all over)

3- Bake at 350F for 25-30 minutes. Check on them after 20-25 minutes just to make sure they don’t burn.

Quick tip: Double the recipe for a potluck dinner!

➤