• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Chicken » Creamy Chicken Rollups

Creamy Chicken Rollups

May 14, 2013 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Creamy Chicken Rollups
Creamy Chicken Rollups
This only looks like an enchilada!  Wonderful and creamy and BACON RULZ!
I have so many tortillas left over from Cinco de Mayo.  I’ve been known to eat them right out of the package, but we won’t get into that LOL
Truthfully, I’m not much of a fan of anything chili, taco, etc., because basically, I’m not a lover of cumin.  I was thinking what I could do with all these tortillas, so I began looking at enchilada recipes to gain a clue.
I hit on something I figured I could work with on BHG‘s website.  Yeah, this is your standard, every-day chicken enchilada recipe, but I really liked the idea of cream cheese and it got me to thinking.  I re-worked this entire recipe for ingredients I liked and had on hand.
What I wanted to do was take an enchilada, cut out the “Mexican” seasonings and bring it “uptown.”  Oh, yeah, and include….BACON.  And you can even use leftover meat to make this.  I was going to call these Uptown Enchiladas, but that would be misleading.
I made my own sauce here, employing milk, sour cream and Velveeta (I tend to use Velveeta because it doesn’t separate and I always have leftover, but you could use real cheese if there will be no leftovers).  Just didn’t want the “can o’ cream soup,” deal, but that could be an option, and also the sauce on BHG’s site link above would work–minus the green chiles.
I had 4 colors of diced bell peppers in my freezer, courtesy of ShopRite’s reduced produce rack about a month ago 🙂 but you can use all the same color.  And feel free to double the sauce if you like it really saucy.
Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Creamy Chicken Rollups

This only looks like an enchilada!  Wonderful and creamy and BACON RULZ!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Chicken, Comfort Foods, Everyday Meals
Cuisine: American
Keyword: chicken, chicken enchilada
Servings: 3 -4
Calories: 613kcal
Author: Judith Hannemann

Ingredients

  • 1 cup cooked chicken breast
  • 3 oz. cream cheese at room temp
  • 1 tbsp chopped onion
  • 1/4 cup mixed color bell peppers
  • 1/4 cup sliced black olives
  • 2 slices crisp bacon chopped
  • 1 clove garlic minced
  • 1/2 tsp salt
  • 1/4 tsp white pepper yep, black is OK too
  • 1 tbsp butter
  • 6 small flour tortillas

MY SAUCE

  • 1 cup milk
  • 1/2 cup sour cream
  • 1 tsp butter
  • 2 oz Velveeta cubed

ALTERNATE SAUCE #1

  • See HERE and omit the green chiles

ALTERNATE SAUCE# 2

  • 1 can cream of mushroom soup Cheddar cheese soup may be subbed
  • 1 cup milk
  • 1 cup shredded cheddar or jack cheese

Instructions

  • Melt the one tablespoon of butter in a medium skillet over low heat. Add onion, garlic and peppers. Saute until onion is tender. Remove from heat and cool slightly.
  • Mix the chicken, cream cheese, olives, bacon and the sauteed pepper/onion mixture in a medium bowl. Add salt & pepper to taste.
  • Spray a shallow 1.5 quart baker with non-stick spray. I used a CorningWare French White shallow 1.5 qt baker, but an 11 x 7-inch would work well too. Preheat oven to 350 degrees.
  • Place about 1/4 cup of the filling in each tortilla, roll up and place in prepared pan seam side down.
  • I prepared my sauce by adding the milk, Velveeta and the butter in a microwave-safe bowl and nuking for 1 minute on HIGH. I then stirred until smooth and added the sour cream.
  • If you wish to make the BHG's sauce, follow the directions in the link.
  • If you are making option #2, simply mix all the ingredients together in a bowl.
  • Pour whatever sauce you are using over the rolls.
  • Place in pre-heated oven and bake for 30 minutes.
  • Makes 3 servings.

Nutrition

Serving: 1serving | Calories: 613kcal | Carbohydrates: 41g | Protein: 30g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 126mg | Sodium: 1603mg | Potassium: 526mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1187IU | Vitamin C: 11mg | Calcium: 347mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Creamy Chicken Rollups
What’s “under the hood”

 

Creamy Chicken Rollups
Creamy Chicken Rollups
 
Pin
Share
Tweet
Share

Filed Under: Chicken, Comfort Foods, Everyday Meals Tagged With: casseroles, cheese sauce, chicken enchiladas, cooked chicken, easy dinners, enchildas, tortillas

You May Also Like

Funeral potatoes
Funeral Potatoes
Hamburger Parmesan
Hamburger Parmesan
Cauliflower cheese
Cauliflower Cheese
Previous Post: « Pizza Quesadillas
Next Post: Classic Cheddar Bacon Macaroni & Cheese »
Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Pinwheel meatloaf was one of my mom's special dinners. It's delicious ground beef rolled up with a savory soft bread stuffing.

Pinwheel Meatloaf

Quinoa Stuffed Peppers

Tortellini with fire roasted tomatoes and spinach in a creamy sauce

Creamy Spinach and Tomato Tortellini

Beef Pot Pie

Rustic Beef Pot Pie

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY