Mexican Tortilla Roll-Ups

Author Debi

Ingredients

  • 1 package 8 ounces cream cheese
  • 3/4 cup shredded Mexican cheese blend
  • 1/4 teaspoon powdered garlic
  • 2-3 teaspoons chili powder
  • 1 teaspoon cumin
  • 2 green onions finely chopped
  • 1 can 10 ounce Ro-tel, drained
  • 1 can 4 ounce diced green chiles
  • 1/4 teaspoon salt
  • Small handful cilantro chopped
  • 4 ounces queso fresco crumbled
  • 3 Sun-dried tomato basil wraps or large flour tortillas
  • Enchilada sauce for serving

Instructions

  1. Mix all ingredients except queso fresco and tortillas together. Cover and refrigerate for at least 1 hour. Spread 3-4 heaping spoonfuls of filing on each tortilla to cover the tortilla. Sprinkle with queso fresco. Roll up and cut into slices about 1-inch thick. Serve cold.
  2. Serve with enchilada sauce for dipping.

Recipe Notes

Enchilada Sauce here: http://lifecurrentsblog.com/vegetable-enchiladas/