Mexican chicken, corn and cheese appetizer

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Mexican chicken, corn and cheese appetizer
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Mexican chicken, corn and cheese appetizer

Recipe by Anything But Lima BeansDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

15

minutes
Total time

35

minutes

I recently made this for a happy hour finger food and everyone loved it! You can prep this ahead of time and pop it in the oven before serving!

Ingredients

  • 8 oz cream cheese, softened

  • 1/4 cup sour cream or plain yogurt

  • 1/4 teaspoon salt

  • 1 clove garlic, minced

  • 1/2 jalapeno pepper minced and seeded

  • 1 teaspoon taco seasoning

  • 1/2 teaspoon paprika (or just use taco seasoning instead of paprika)

  • 1 Tablespoon lime juice

  • 1 cup corn (drained if using canned corn)

  • 1 cup chicken, cooked and chopped into small cubes

  • 2 cups shredded Mexican blend cheddar or any type of cheddar cheese, plus a little extra to sprinkle on top

  • 5-6 lg burrito shells

Directions

  • Preheat oven to 400 degrees. Spray a pie pan or line a springform pan with foil and spray the foil.
  • Mix together the cream cheese, sour cream, lime juice, jalapeno, garlic, spices and salt until well combined. Fold in the chicken, corn, and cheese.
  • Spread a layer of filling on the tortilla. Roll up and cut into 2 inch rolls. Arrange the rolls in pan with cut size up. Sprinkle cheese over the rolls.
  • Bake the wraps until cheese is bubbling, about 10 minutes. I placed mine under the broiler for several minutes at the end to lightly brown. Sprinkle with chopped cilantro or chopped scallions. Serve with salsa if you wish.

Notes

  • Can be prepared ahead of time up to the baking. Place in oven prior to serving. I used a chicken breast and diced it into small cubes, seasoned with salt and pepper and seared them in a skillet on the stove. This would also be a great way to use some of the rotisserie meat pieces.

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