Ingredients
-
2
-
2
-
1/4
-
2
-
1/2
-
8
-
3
-
-
-
-
-
-
-
-
Directions
Spicy Chicken Rolls,This is one of my favorite recipes from Pepperidge Farms.,Okay, so I just made these. They are well worthy. The only thing I changed was adding probably a 1/4 – 1/2 cup of canned sweet corn. We love corn in our mexican-ish stuff.
I tried a bite and it is good. Enough seasoning for the wife, although I could always use a bit more heat.
Drizzle on just a little cheese dip from the local mexican joint, or make your own cheese dip and this goes from worthy to exceptional. This has a crispness to it that is lacking in my normal chicken enchilada recipe.
I don’t typically keep phyllo dough on hand, but if I ever do, I will make these again. Two thumbs up from the wife and I.
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
in Bowl Mix Chicken, Cheese, Chilies, Chili Powder and Garlic Powder. |
|
3
Done
|
Unfold Dough. |
|
4
Done
|
Remove 1 Dough Sheet Leaving Remaining Dough Covered With Plastic. |
|
5
Done
|
Brush With Margarine. |
|
6
Done
|
Repeat With 3 More Sheets, Stacking Each on the Top of the Previous Sheet. |
|
7
Done
|
Cut Stack in Half Crosswise Into 2 Rectangles. |
|
8
Done
|
Place About 1 Cup Chicken Mixture on Long Edge of Each Rectangle. |
|
9
Done
|
Fold 1 Inch of Each Short Edge Over Chicken Mixture. |
|
10
Done
|
Starting at Edge With Chicken Mixture, Roll Tightly. |
|
11
Done
|
Place Seam-Side Down on Baking Sheet. |
|
12
Done
|
Brush With Margarine. |
|
13
Done
|
Repeat With Remaining Sheets and Chicken Mixture. |
|
14
Done
|
Bake For 20 Minutes or Until Golden. |
|
15
Done
|
Slice Each Roll Into 4 Pieces. |
