Smoky Cheesy Jalapeño Chicken Rolls
Creamy, smoky, and just the right amount of spicy, these handheld rolls are packed with shredded chicken, melty cream cheese, and cheddar, with bright pops of jalapeño.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Dish
Ingredients
Ingredients
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup cream cheese, softened Ensure it's at room temperature for easy mixing.
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños Fresh or pickled, depending on your heat preference.
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 8 large flour tortillas
- 1/4 cup cilantro, chopped Optional for added flavor.
- Salt and pepper To taste.
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
- In a mixing bowl, combine the shredded chicken, cream cheese, shredded cheddar, diced jalapeños, smoked paprika, garlic powder, onion powder, and cilantro if using. Season with salt and pepper and mix thoroughly until creamy.
- Spread about 1/3 to 1/2 cup of the filling down the center of each tortilla, fold the sides in slightly, and roll tightly. Place each roll seam-side down in the prepared baking dish.
- Bake for 20–25 minutes or until the tortillas are lightly golden and the filling is heated through. Optionally, broil for an additional 1–2 minutes for a crispier top.
- Allow to cool slightly for 5 minutes before slicing. Serve and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes.