• 2 cups cooked chicken (chopped, white and dark meat)
  • 2 cups shredded mexican cheese blend
  • 8 ounces cream cheese (250 mL, softened)
  • 1/2 cup tomato salsa
  • 2 tablespoons lime juice
  • 1 tablespoon granulated garlic
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt
  • 1 teaspoon crushed red pepper flakes
  • 1,900 grams spinach tortillas
  • 4 ounces diced green chilies (115 g flame-roasted, drained)
  • 300 grams plum tomatoes (seeded, chopped)
  • 1/2 cup scallions (sliced)
  • 1/2 cup cilantro leaves (fresh)


  1. Place chicken in Bowl of KitchenAid® Artisan Mini Stand Mixer. Attach Bowl and Dough Hook to mixer. Turn to Speed 1 and stir1 minuteor until chicken is shredded.Add shredded cheese, cream cheese, salsa, lime juice, garlic, cumin, chili powder, salt and red pepper flakes. Remove Dough Hook and replace with Flat Paddle. Turn to Speed 1 and mix 60 seconds. Scrape down side and bottom of Bowl. Turn to Speed 4 and mix 30 seconds.
  2. Heat tortillas in the microwave on high for 30 seconds, wrapped in a paper towel. Transfer to clean work surface. Topwith 1 cup chicken mixture, spreading evenly. Roll up tightly. Repeat with remaining tortillas and filling.
  3. Wrap each roll-up in plastic wrap and refrigerate at least 2 hours or overnight. When ready to serve, unwrap roll-ups. Cut offand discard about 2 inchesfrom each end,then slice roll-ups into 1-inch pieces.Garnish with green chilies, tomatoes, scallions and cilantro
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