Cheesy Chicken Roll Ups

Cheesy Chicken Roll Ups

by Angie Barrett/Rachael High  July-20-2012


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


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).


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.


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.


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


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:


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.


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)


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

DetailsCook Time: about 1 hour 3 minutesYield: 20 Roll Ups