Ding, ding! Dinner's ready!! Spicy Chicken Tortillas...

I've been in a permanent Mexican mood lately and this is one of my favorites.  It's such versatile dish.  It can be a dinner, an appetizer, or a dip. 

Tonight, Tom wanted his as a dinner and I cut mine up like an appetizer.  So easy! 

**By the way, this recipe makes a LOT so feel free to cut it in half or even thirds!

Appetizer version with a few blue corn chips, a kiwi spinach salad with a cup of milk.

Spicy Chicken Tortilla Roll-Ups (serves 8-10)
Adapted from Sing For Your Supper

1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt
8-10 large flour tortillas

Cut up the chicken breasts into small pieces.  Add to skillet over medium heat. Season the chicken with garlic salt, cumin, chili powder, and cayenne pepper.  Cook on med-high heat until cooked through.  Once the chicken is cooked, cool slightly.

In a mixing bowl, combine softened cream cheese, drained tomatoes, cheese, and minced garlic. Mix together until well-incorporated. Add cooled chicken and stir together.

To make into a dinner:

Fill tortilla with mixture and roll up like a taco.  Top with lettuce and tomato.  Ta da!

For a dip:

Scoop into a pretty bowl, refridgerate and side with chips.  Easy peasy!

To make into an appetizer:

Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.  This has been a huge hit at parties!