Ingredients
½ cup (125 mL) fresh cilantro leaves
½ cup (125 mL) sliced scallions
2 (150 g) plum tomatoes, seeded, chopped
1 can (4 oz.) (115 g) flame-roasted diced green chilies, drained
4 (475 g) 12-inch spinach tortillas
1 teaspoon (5 mL) crushed red pepper flakes
2 teaspoons (10 mL) kosher salt
2 teaspoons (10 mL)chili powder
2 teaspoons (10 mL) ground cumin
1 tablespoon (30 mL) granulated garlic
2 tablespoons (30 mL) lime juice
½ cup (125 mL) tomato salsa
1 pkg (8oz) (250 mL) cream cheese, softened
2 cups (500 mL) shredded Mexican cheese blend
2 cups (500 mL) chopped cooked chicken (white and dark meat)
Step by step
Place chicken or turkey in bowl of your favorite KitchenAid® Stand Mixer. Attach bowl and Dough Hook OR Flat Beater Accessory to mixer. Turn to Speed 1 and stir for one minute, or until chicken is shredded. Add shredded cheese, cream cheese, salsa, lime juice, garlic, cumin, chili powder, salt and red pepper flakes. If using Dough Hook, remove and replace with Flat Beater. Turn to Speed 1 and mix 60 seconds. Scrape down side and bottom of Bowl. Turn to Speed 4 and mix 30 seconds.
Heat tortillas in the Over-The-Range Microwave with Flush Built-In Design on high for 30 seconds, wrapped in a paper towel. Transfer to clean work surface. Top with 1 cup chicken mixture, spreading evenly. Roll up tightly. Repeat with remaining tortillas and filling.
Wrap each roll-up in plastic wrap and refrigerate at least 2 hours or overnight. When ready to serve, unwrap roll-ups. Cut off and discard about 2 inches from each end, then slice roll-ups into 1-inch pieces. Garnish with green chilies, tomatoes, scallions, and cilantro.