Chicken Enchilada Tortilla Roll Ups

1. In large bowl, combine all ingredients except tortillas until well mixed. Lay a tortilla out on a plate and spread an even layer of the chicken enchilada cheese mixture all the way to the edges (about 2 to 3 tbsp).

2. Roll up tortilla tightly and place on a plate and then repeat until all the ingredients have been used. Pop into the fridge to chill for 2 hour.

3. Slice each rolled tortillas off the ends and set aside. Garnish with sliced green onions and or cilantro. 

Recipe Notes

* - Make sure your tortillas are at room temperature before you roll them so they are nice and flexible.

* - Smaller tortillas may be used, however you will need to adjust the amount of chicken  and cheese mixture you add to each tortilla.

* - If time is an issue, you can skip the refrigeration before slicing or refrigerate for less time. However, for best results, refrigeration is recommended.

* - You can use a rotisserie chicken, or cook and shred your own.  My grocery store sells pre-cooked, seasoned, shredded chicken that makes these even easier!