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Southwest Chicken Roll Ups {Recipe Post}

January 30, 2014

 

You guys might not be too happy with me after this post.

 

Reason #1 being, these chicken-roll-up-things are so damn good, you'll wanna make them every day and you'll feel like a chicken-roll-up addict. 

Reason #2 is, I didn't really measure anything so you gotta be a go-with-the-flow-recipe-follower.  As I post more and more recipes, you'll notice I just kinda throw things in and just hope it'll taste good.  I'm kinda known for pulling things outta my pantry, throwing them in a pot and hoping like hell it tastes good.  I'm usually about 93% accurate.

 

So these chicken things...I did see the idea on pinterest but when I started making it, I felt like they were really similar to my Cilantro Enchiladas, and then I realized I make too many things with cilantro.

 

What you'll need:

1 can corn

1 can black beans

2 cans of chicken (I used Tyson all white meat chunks and then shredded it)

1 can Rotel (I used mild cause the kid gotta eat too)

1 can of diced green chilies (the tiny can)

About 12-16 ounces of sour cream

Some grated cheese (I like to use sharp cheddar and I used almost the whole bag that's pictured below)

Freshly chopped green onions

Freshly chopped cilantro (set aside about 2 pinches for the butter topping)

3 tablespoons of stick butter (for butter topping)

Chopped Garlic (for butter topping)

Flour Tortillas (makes about 25)

You'll want to strain ALL the cans of any extra juice.  Super important.
 


You can combine all the ingredients in 1 large mixing bowl. (except the tortillas, extra cilantro, garlic, and butter)

 

 

Once you get everything mixed up nicely, you'll start filling the tortillas.  You don't want to put a ton of the chicken mixture in the tortilla because they'll start oozing while they bake.  Oozing, it's a technical cooking term.

 

For the butter topping; melt your stick butter in a sauce pan, along with the chopped garlic and cilantro.  You can totally use as much or as little as you want on both the garlic and cilantro.  It just depends how much you like both of those flavors.

 

 

Once you have your chickens rolled up, place them on a greased baking pan, get your pastry brush and coat those babies with the butter topping.

 

Bake on 375 for 15 minutes, then take them out, flip them over, coat with butter again and bake another 15 minutes.

 

I served them with an avocado cream sauce (that I bought) and they were a big, huge, hit!

 

The downfalls:

  • My final product was so not pretty.  I should have held them together with a toothpick or put less chicken stuff in them.  They kinda oozed a little much.

  • If you follow my (very poor) directions, these will make sooo many! I had only bought 10 tortillas and I had so much stuffing left over.  If you're needing to feed a family of 5, it would be perfect.  Judging on how much of the chicken stuffing I had leftover after making 10, I think it would make like about 25.

  • They are so good you'll eat way more than you should.

Let me know if you make them and if they look prettier than mine! Enjoy!

 

 

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