Amazing Chicken Enchilada Roll Ups 24 Bites

Name: Amazing Chicken Enchilada Roll Ups 24 Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-inspired
Ingredients: 2 cups cooked chicken breast finely shredded; 1 cup red enchilada sauce; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 4 large flour tortillas about 10 inches; 1 tablespoon olive oil; 1 half teaspoon kosher salt; 1 half teaspoon ground cumin; 1 half teaspoon smoked paprika

By anna Boncoeur On August 31, 2025

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If you’re looking for that perfect, crowd-pleasing bite that disappears the second you set it out, then look no further than these Chicken Enchilada Roll Ups! I’m Anna, and I absolutely live for sharing simple, flavorful chicken recipes that take the stress out of weeknight dinners and party prep alike. I’ve spent years perfecting what I call my “quick magic” meals—dishes that look fancy but come together lightning fast.

These cheesy, savory pinwheels are my go-to when I need something satisfying for brunch or a last-minute appetizer. Seriously, who has time for complicated rolling and saucing every night? These roll ups use pantry staples and cooked chicken to deliver that huge, bold enchilada flavor you crave. Trust me, once you try rolling them up nice and tight, this is going to be a staple in your rotation. They are just so joyful to make!

Table Of content

Gathering What You Need for Chicken Enchilada Roll Ups

I love making these because the ingredient list is so straightforward! You probably have half of this stuff hanging around already. We’re looking for cooked chicken—no raw poultry worries here—some great cheese blends, and, of course, that rich red enchilada sauce. Since these pinwheels bake quickly, having everything measured out before you start mixing is key. It keeps the process moving smoothly.

This recipe makes about 24 perfect little bites, so make sure you have enough tortillas and filling to go around. Let’s look at the exact list so you can check your pantry!

Ingredient List for Perfect Chicken Enchilada Roll Ups

2 cups chicken breast, finely shredded (make sure it’s already cooked!)
1 cup red enchilada sauce (the good stuff that packs a punch)
1 cup cheddar cheese, shredded
1 cup mozzarella cheese, shredded
4 large flour tortillas, about 10 inches each
1 tablespoon olive oil (for greasing the dish)
1 half teaspoon kosher salt
1 half teaspoon ground cumin
1 half teaspoon smoked paprika

Essential Equipment for Making Chicken Enchilada Roll Ups

You don’t need fancy gadgets for these simple roll ups, thank goodness! Grab a sturdy mixing bowl for combining that cheesy chicken mixture. You’ll need a standard 9×13 inch baking dish—don’t forget to oil it up first! And please, please have a reliable meat thermometer handy. We want these cheesy bites perfectly hot and safe!

Step-by-Step Instructions for Easy Chicken Enchilada Roll Ups

Okay, now that we have all our ingredients ready to go, let’s get this assembly line moving! This is where the magic happens, and honestly, it’s so fast. I like to get my oven preheating right at the start so everything is ready at the same time. Go ahead and set that temperature to 375°F.

Next, take your baking dish—we’re using a standard 9×13 size here—and just brush it lightly with that tablespoon of olive oil. This is a small step, but it stops that lovely cheesy filling from sticking to the bottom while it bakes. You don’t want to lose any of those delicious baked bits!

Preparing the Flavorful Chicken Enchilada Roll Ups Filling

Time to mix! Grab that big bowl. We’re dumping in the two cups of finely shredded, cooked chicken first. Then, add both the cheddar and the mozzarella cheeses—that blend is what makes them so gooey and wonderful. Pour in the cup of red enchilada sauce. This sauce does most of the heavy lifting for flavor, so use one you really love!

Now for the spices. Add the salt, the ground cumin, and the smoked paprika. Give this a really good stir until everything is evenly coated. You want every piece of chicken to have some cheese and sauce clinging to it. If you decided to toss in those chopped green onions for a little extra zing like I sometimes do, mix them in right here. Don’t overmix to the point where it turns into mush; we still want texture, remember?

Assembling and Baking Your Chicken Enchilada Roll Ups

Lay those four large flour tortillas flat on your counter. I usually warm mine in the microwave for about 10 seconds just to make them super pliable—this stops them from cracking when you roll them tight. Spread that flavorful chicken mixture evenly across each tortilla. Be generous, but leave about a half-inch border clean around the edges. That clean edge helps seal the log!

Roll each tortilla up tightly, just like you’re rolling a sleeping bag. Once you have your four tight logs, grab a sharp knife. This is the fun part! Slice each log into one-inch pieces. You should get about six pinwheels from each tortilla, giving you those 24 bites we talked about. Arrange them cut-side up in your oiled baking dish. They can snuggle up close; they actually help keep each other warm!

Slide that dish into the preheated 375°F oven and let them bake for about 18 to 22 minutes. You’re looking for them to be heated all the way through and maybe just starting to turn golden brown on the edges. But here’s the most important part for food safety: always check the internal temperature of a few center pieces with your meat thermometer. We need that chicken filling to hit 165°F. Once it does, pull them out, let them rest for just three minutes—that lets the cheese settle a tiny bit—and serve them warm!

Tips for Success with Your Chicken Enchilada Roll Ups

I’ve made these cheesy roll ups so many times that I have a few little tricks to make sure they come out perfect every single time. First, that tortilla handling is crucial! If your flour tortillas are even slightly stiff, they will crack when you try to roll them tight. Take thirty seconds to warm them up—either briefly in the microwave or even over a warm (but not hot!) dry skillet. This makes them incredibly flexible.

When you’re spreading the filling, don’t push it right to the very edge. Leaving that clean border acts like a natural seal when you roll it up, keeping the cheese inside where it belongs. And remember my golden rule for safety and quality: always use that meat thermometer. We want that filling to hit 165°F internally. If the tops look done but you aren’t sure about the center rolls, just tent them loosely with foil and give them five more minutes. It’s worth the extra patience!

Variations on Classic Chicken Enchilada Roll Ups

While this classic version is fantastic, I love shaking things up based on what I have in the fridge! Don’t feel locked into just cheddar and mozzarella. Try swapping half the cheese for Pepper Jack if you like a little kick, or use Monterey Jack for an even gooier texture. That’s the beauty of these easy chicken appetizers! If you are looking for other ways to use up cooked chicken, check out this loaded chicken salad recipe.

If you want to sneak in some veggies, mix in a quarter cup of finely diced green bell pepper or maybe some mild canned green chilies along with your chicken. Just make sure whatever you add is finely chopped so it doesn’t interfere with the rolling process. Keep the sauce and spices the same for that signature flavor, and you’ve got a brand new batch of cheesy roll ups in under an hour!

Storing and Reheating Leftover Chicken Enchilada Roll Ups

I always hope there are leftovers, but realistically, these savory pinwheels are so addictive they sometimes vanish immediately! If you are lucky enough to have any of these cheesy roll ups left, storage is simple. Just make sure they are completely cooled down before you try to put them away. I never cover them while they’re hot, or you’ll end up with soggy tops, and nobody wants that!

For the best texture when reheating, I highly recommend using the oven or an air fryer. The microwave works in a pinch, but it tends to make the tortillas a little chewy instead of crisping up that top layer of cheese. If you’re just warming up a few, the air fryer is your best friend for bringing back that fresh-baked taste quickly. If you want to see more appetizer ideas, check out my Pinterest board!

Here’s a quick breakdown of how I handle leftovers to keep them tasting great:

Storage Method	Duration	Reheating Tip
Airtight Container (Refrigerated)	Up to 3 days	Air fryer at 350°F for 5-7 minutes
Freezer Safe Container/Bag	Up to 1 month	Thaw overnight, then bake at 350°F for 10 minutes

If you freeze them, make sure they are frozen flat so they don’t get squished! Thawing them in the fridge overnight is the safest bet before reheating them properly.

Understanding the Nutrition in These Chicken Enchilada Roll Ups

I always try to keep track of what’s going into my family’s food, even when it’s a fun appetizer like these chicken enchilada roll ups. Now, you have to remember that these numbers are just my best estimate! Depending on the brand of tortilla you grab or how much sauce you use, your final numbers might vary slightly, but this gives you a great baseline for these cheesy roll ups. For more chicken recipes, consider trying my baked chicken tenders.

Because we are using lean, cooked chicken breast and keeping the cheese ratio balanced with the tortilla, these come out surprisingly reasonable for a satisfying bite. We get a good punch of protein in every piece, which is what I look for in a great snack!

Nutrient	Estimated Amount (Per Roll Up)
Calories	110
Protein	8 g
Total Fat	5 g
Carbohydrates	9 g

Just a quick note: these estimates are based on dividing the entire recipe yield (which is about 24 pieces) evenly. If you happen to cut them a little smaller or larger than one inch, your serving size nutrition will change!

Frequently Asked Questions About Chicken Enchilada Roll Ups

I get so many questions about these simple bites after I post them online! People always want to know how to speed things up or how to jazz them up for a party. Here are the top things folks ask about making these easy chicken appetizers. If you are interested in a similar flavor profile but baked, check out the recipe for crockpot chicken enchilada casserole.

Q1. Can I make these ahead of time?
You absolutely can! Prep is my favorite part of getting ahead. You can assemble the whole log, slice the pinwheels, and arrange them in the baking dish. Just cover the dish tightly with plastic wrap and keep it in the fridge for up to 24 hours. When you’re ready to bake, add about five extra minutes to the cooking time since they’ll be cold.

Q2. Can I use different kinds of chicken?
Yes, though I love the texture of shredded breast! Canned chicken works in a pinch if you drain it really well. Rotisserie chicken is even better—just make sure you have about two packed cups of shredded meat. The key is that it must be fully cooked before mixing with the sauce.

Q3. What’s the best way to serve these enchilada pinwheels?
They are amazing just warm out of the oven, but for a crowd, serving them with little bowls of sour cream, guacamole, or your favorite salsa on the side is perfect. They are hearty enough to be a light lunch, but they shine as cheesy roll ups at any gathering! If you need more inspiration for party food, you can always check out my juicy baked chicken tips for other mains.

Q4. How long does the prep time actually take?
If you already have cooked chicken ready to go, the prep time is super fast—I clock mine in around 15 minutes total for mixing and rolling. If you need to shred a rotisserie chicken, give yourself an extra five minutes. It’s one of the quickest appetizers out there!