Chicken Enchilada Rollups

Game day. That really means finger food day to me. As much as I enjoy watching the Patriots, football isn't my sport. I'm more of a basketball and hockey girl. I saw this recipe over at Annie's Eats and wanted to try it. I have a similar recipe I've been using for a couple of years, so I wanted to compare. My recipe has no chicken and is a basic mix of cream cheese, sour cream, salsa and cheese. I think I kind of like mine better. Jaime and Tyler really liked these, so I was happy I made them. They are delicious, I think I just prefer the more basic one.

Chicken Enchilada Rollups 
from: Annie's Eats

2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Directions:Season the chicken breasts with salt and pepper.  Cook in a skillet over medium-high heat until lightly browned and cooked through.  Transfer to a plate and let cool.

In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl.  Mix until well blended.  Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.  Add the chicken to the filling mixture and stir well to incorporate.

Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.  Roll the tortilla up tightly into a spiral.  Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.  Transfer to a serving platter and serve chilled or at room temperature.