Baked Tex-Mex Chicken Roll Ups with tomatoes and green chilies in a creamy cheese sauce are so easy to make and are a great way to use leftover cooked chicken. Your family will never realize that these creamy and delicious baked roll ups are leftovers!
Lightly spray a 9x13 inch baking dish with non-stick cooking spray.
Mix softened cream cheese, Mexican blend cheese, and cilantro in a small bowl.
Add tomatoes, green chilies, and cooked chicken and mix gently.
Place an even amount of mixture onto the centerline of each tortilla.
Roll up each tortilla and place in baking dish seam side down.
Cover with foil and bake about 20 minutes or until heated through.
Serve with salsa.
Salsa is not included in nutrition data.Tips:Don’t be afraid to get creative with ingredients and change them out to suit your family. Red bell peppers, jalapenos, chopped black olives, and black beans would be great additions or substitutions. If you prefer, you can serve these with homemade guacamole in place of or in addition to salsa.These make great chilled appetizers, too! This works best with shredded rather than chopped chicken. Combine the filling as directed, but spread it evenly across the whole tortilla instead of across the centerline. Roll the tortillas and chill. When ready to serve, slice each tortilla into pinwheels. (This may use fewer tortillas.)