Chicken Enchilada Dip Rollups

Happy New Year everyone! This is a fabulous little appetizer that feeds a crowd and is easy to assemble. You get lots of spicy southwestern flavor combined with the creamy cheeses all rolled up in an easy-to-eat bite.

If you can't find the flavored tortillas, the plain flour ones work as well - there is enough flavor from the filling. Also, the original recipe calls for a shredded rotisserie chicken, but you know that I prefer to make my own shredded chicken - do whichever is easier for you!

Chicken Enchilada Dip Rollups

slightly adapted from Delicious Meliscious, originally from Cook Like a Champion

Makes about 50 pieces

2 (8-ounce) packages cream cheese, softened

1 1/3 cups shredded Mexican blend cheese

1 clove garlic, minced

1 1/2 tablespoons chili powder

1 teaspoon cumin

cayenne pepper, to taste

kosher salt, to taste

2 chicken breasts, cooked and shredded

1/2 bunch cilantro, chopped

4 green onions, chopped

10-ounce can Rotel tomatoes, drained

1 package (10-count) jalapeno cheddar tortillas

Mix cheeses together in large bowl until well blended. Add all remaining ingredients except tortillas and mix well.

Lay out tortillas and place one heaping spoonful of filling in the middle of each tortilla. Spread mixture to edge of each tortilla, leaving a small border. Roll up and refrigerate for at least one hour (you will use about 9 tortillas, depending on how much filling you place on each).

Remove rollups from refrigerator and cut off the very ends, where there is no filling. Slice each rollup into 6 pieces each. Serve immediately or refrigerate until needed.