In large bowl, combine cream cheese, chicken, cheese, coriander, jalapenos and cumin.
Spread mixture evenly over tortillas. Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate at least 2 hours.
Just before serving, cut each tortilla roll into ½ inch slices. Arrange on greased baking sheet, brush with oil, bake at 350 for 12 to 15 minutes or until lightly brown.
Serving
Suggestions
Serve hot with salsa and sour cream.
Originally Submitted
1/2/2010
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