Chicken Enchilada Wraps

I have had these bookmarked ever since I saw them on Annie’s Eats a year ago. I was waiting for the right time to make them. When I started planning my sister-in-laws baby shower I knew it was time to bring out the chicken enchilada wraps. I decided to triple the recipe to make sure we had enough for our guests. I was a little worried about tripling the spices and ended up cutting back a bit on the Chile powder and Cayenne pepper. When we tasted the chicken filling my daughters and husbands mouth were a tad bit on fire. They are more sensitive to the spicy heat than I am, so I always go by what they tell me when it comes to serving something to others. I sat there trying to figure out what to do. I had already added all the ingredients to the filling and didn’t have anymore cream cheese to add to it. What could I do to take some of the heat away? I looked through the refrigerator and saw sour cream. I added small amounts at a time till it finally worked. I actually think the addition of the sour cream helped round the flavors out even more. I love how things work out just when you think it’s ruined. And thankfully everyone at the shower loved them.

Chicken Enchilada Wraps:

  • 2 chicken breasts, bone-in and skin on
  • Olive Oil
  • Salt and Pepper
  • 1 (8 oz.) pkg. cream cheese, softened
  • 2/3 cup shredded cheese, Mexican blend
  • 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
  • 1/4 cup sour cream (optional)
  • 4-6 8-inch tortillas
  1. Preheat oven to 375 degrees.
  2. Place chicken breasts on a baking sheet. Rub each breast with a drizzle of olive oil and sprinkle with salt and pepper. Bake the breasts for 35-45 minutes or until cooked through. Let cool.
  3. Remove the skin and chicken from the bone. Shred the chicken and set aside.
  4. Combine all of the remaining ingredients, except tortillas, in a large mixing bowl.  Mix until well blended. Add the chicken to the filling mixture and stir well to incorporate. Taste and add sour cream, if desired.
  5. Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.  Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.

Source: Adapted from Annie’s Eats via Sing for Your Supper, originally from Come On Over Cookbook1 from Gooseberry Patch


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