Southwestern Roll Ups
  • 1 10ounce minced onion
  • 1packet package stove-top dressing1
  • ½cup scalded canned milk
  • 3 6ounce 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 15ounce vanilla instant pudding4 cups buttermilk2 cans fruit cocktail1 jar cherries cut in half1 carton cool whip
  • 1 11ounce Betty Crocker? Butter Pecan Cake Mix1 3-ounce box instant vanilla pudding mix
  • 2cups whole pecans, shelled1 stick butter? cup brown sugar
  • 6 10inch cinnamon, separated
  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