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Southwestern Roll Ups

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Servings
people
Ingredients
  • 1 10 ounce minced onion
  • 1 packet package stove-top dressing1
  • ½ cup scalded canned milk
  • 3 6 ounce of shredded chicken1 cup of Bottled Ranch Dressing1 cup of shredded cheddar cheese2 8-ounce squares of cream cheese? cup of Franks Original Hot Sauce
  • 1 15 ounce vanilla instant pudding4 cups buttermilk2 cans fruit cocktail1 jar cherries cut in half1 carton cool whip
  • 1 11 ounce Betty Crocker? Butter Pecan Cake Mix1 3-ounce box instant vanilla pudding mix
  • 2 cups whole pecans, shelled1 stick butter? cup brown sugar
  • 6 10 inch cinnamon, separated
Servings
people
Ingredients
  • 1 10 ounce minced onion
  • 1 packet package stove-top dressing1
  • ½ cup scalded canned milk
  • 3 6 ounce of shredded chicken1 cup of Bottled Ranch Dressing1 cup of shredded cheddar cheese2 8-ounce squares of cream cheese? cup of Franks Original Hot Sauce
  • 1 15 ounce vanilla instant pudding4 cups buttermilk2 cans fruit cocktail1 jar cherries cut in half1 carton cool whip
  • 1 11 ounce Betty Crocker? Butter Pecan Cake Mix1 3-ounce box instant vanilla pudding mix
  • 2 cups whole pecans, shelled1 stick butter? cup brown sugar
  • 6 10 inch cinnamon, separated
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine spinach and fajita seasoning in a large nonstick skillet; add broth
  2. Cook over medium heat, stirring after 5 minutes
  3. Stir in chicken and next 3 ingredients; simmer until cheese melts
  4. Spread 1 cup chicken mixture on 1 side of each tortilla, leaving a 1 ½-inch border around edges
  5. Roll up tortillas tightly and wrap in plastic wrap
  6. Chill 30 minutes
  7. Unwrap roll ups and cut into slices
  8. Serve with salsa
  9. Yield: 8-10 appetizer servings
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