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Taco Tortilla Roll Ups Recipe

Ingredients

How to make it

  • In a larger dish combine cream cheese and sour cream.
  • Add taco seasoning and taco sauce and mix until combined.
  • Stir in cheddar cheese, shredded chicken and cilantro.
  • Spread 1/6 filling over tortilla using spatula.
  • Roll tight.
  • Cover with plastic foliage.
  • Repeat the same procedure until all the ingredients are used.
  • Keep refrigerated for a few hours.
  • Cut in to 1/2 inch thick wheels before serving, using serrated knife.
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  • Notes:
  • You can keep in the fridge over night then cut into pinwheels the next day. Can keep it in the fridge for 3-4 days.
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  • Also you can use canned chicken or crumbled cooked sausage instead of cooked and shredded chicken.
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  • This recipe is for 60 rolls (pieces). It’s a cold appetizer, so don't heat up in the oven.
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  • Taco sauce - you can buy it at the store or make it at home. Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar and cayenne pepper.
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  • Nutrition Information: Yield: 60 Serving Size: 1
  • Amount Per Serving: Calories: 82Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 178mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 4g
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The Cook

tuilelaith Columbia, MO

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