Mexican Chicken Rollups Recipe Just A Pinch Recipes

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Instructions. Combine all ingredients in a large mixing bowl, stirring until well combined. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 - 1 inch border all around. Start at the bottom of the tortilla (closest to you), and roll up tightly.

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Instructions. In a large bowl or stand mixer combine cream cheese, sour cream, rotel, bell pepper, chicken, cheese, taco seasoning, green onions and cilantro. Using the mixer or hand mixer beat together until smooth. Place 1/4- 1/2 cup of the mixture on the tortilla and spread leaving about an inch from the edges.

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Preheat oven to 350ºF. Lightly spray a 9×13-inch pan with cooking spray. Combine chicken, cream cheese, southwestern seasoning and 1 cup cheddar cheese. Separate crescent rolls into 8 triangles. Top the large part of the crescent triangle with the chicken mixture. Roll crescent rolls up. Place crescent rolls in dish.

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8 ounces monterey jack pepper cheese, cut crosswse into 8 same size slices. 1⁄3 cup butter or 1/3 cup margarine, melted. Combine first 5 ingredients in a shallow dish; set the breadcrumb. mixture aside. Place each chicken breast between 2 sheets of wax. paper; flatten to 1/4-inch thickness using a meat mallet or rolling.

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Repeat with the remaining ingredients, wrap tightly with plastic wrap, then refrigerate logs for at least 30 minutes or up to 24 hours. When ready to serve, remove logs from the refrigerator. Unwrap and slice into even pieces using a sharp, serrated knife. Secure pinwheels with toothpicks if desired.

Mexican Chicken Rollups Recipe Just A Pinch Recipes

Step 8: Melt the butter, remaining garlic, Mexican oregano, and then brush this buttery mixture over the tops of the rolls. Step 9: Cover with foil, and bake covered for about 13 to 15 minutes. Step 10: Remove the pan from the oven, remove the foil, and bake again for 3 to 5 minutes or until lightly golden browned.

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Preheat fryer to 390 degrees F for about 3 minutes and air fry for a total of about 5-6 minutes, or until crisp and lightly browned on ends, turning occasionally. For the Oven: Preheat oven to 425 degrees F. Place taquitos on an oven safe rack, over a foil lined, rimmed baking sheet.

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Instructions. Preheat oven to 375F degrees. In a small bowl, combine the cumin, oregano, garlic powder, chili powder, salt and pepper. Rub on both sides of each chicken piece. Spray a small (8x6-ish) oval or rectangular baking dish with cooking spray and pour a thin layer of enchilada sauce on the bottom of the dish.

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Roll'em Up - Roll the tortilla up nice and tightly, secure with a toothpick, and set aside. Fry Them - To fry the taquitos, heat some oil in a skillet or pan over medium-high heat. Add about 3 chicken taquitos at a time (depending on what fits best in your pan) and cook until they're golden brown on all sides.

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Add in the cumin, chili powder, salt, and pepper and stir it into the mixture. Stir in the shredded cheese. Lay out an egg roll wrapper on a clean surface with one of the points facing toward your body. Place 2-3 TBS filling in the middle of the egg roll. Roll the egg roll up according to the package directions.

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Put a spoonful of shredded chicken and cheese on each tortilla. Roll tightly and secure the seams with a toothpick. (See photo in blog post for example). To fry: Pour enough oil into the bottom of a deep skillet or frying pan so that the oil reaches halfway up the taquitos. Heat the oil over medium-high heat to 350°F.

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Bake for 15 minutes, or until golden brown. If air frying, place the egg rolls in the air fryer basket, taking care not to overcrowd. Air fry at 400°F (200°C) for 10-12 minutes, or until golden and crispy, turning halfway through. Serve your delicious Mexican Chicken Egg Rolls hot, with your favorite salsa on the side.

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Instructions. In a large bowl, combine all of the ingredients (except tortillas) until well blended. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas. Refrigerate until firm, at least 30 minutes.

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To bake the taquitos: Preheat the oven to 425°F. Place the tortillas on a baking sheet lined with parchment paper or foil, and lightly brush the filled tortillas with canola oil. Bake for 12-15 minutes or until golden brown and crisp then transfer to a plate.

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Instructions. In a large mixing bowl, mix cream cheese well. Add cheese, taco seasoning, chicken, Rotel, garlic, onions and cilantro. Mix well. Place about 1/3 cup of filling on each shell, spread as smooth as possible, until all the filling is gone. Roll each shell and place in the refrigerator for about thirty minutes.

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Variations of Southwest Chicken Egg Rolls: Cheese: Add in a Mexican blend of cheese or a jalapeño cheese for more spice. Fruit: Avocado or tomatoes chopped up add a sweet and fresh taste. Vegetables: Try more colors of bell peppers, chopped onions, peas or mushrooms. Seasoning: Mix up the seasoning with a little more heat from red pepper flakes and cayenne pepper or cajun seasoning or cool it.