Rocky Mountain Lodge


With Cinco de Mayo coming up it’s a perfect time for a Mexican fiesta! We lived in Arizona for over 20 years and fell in love with Mexican food and like to cook and eat Mexican food frequently. I have a number of great Mexican recipes, and this is one I found a couple years ago that’s a great Mexican Appetizer. It can even be made the day ahead of time. Enjoy!

  • 1 1/2 pounds boneless, skinless chicken breasts (or canned cooked chicken)
  • 1 10-oz can Ro-tel diced tomatoes and green chiles, drained
  • 12 oz. cream cheese, softened
  • 1 cup shredded Colby-jack cheese
  • 1 clove garlic, minced
  • 3 tsp. ancho chili powder
  • 1 tsp. cumin powder
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic salt
  • 1/4 cup cilantro, chopped
  • 6 green onions (scallions), which and green parts, chopped
  • 6-8 large flour tortillas (I like to use a variety of white, tomato and spinach)
Season chicken breasts with garlic salt, 1/2 tsp. of the cumin, and 1 tsp. of chili powder. Grill, or cook in a skillet with a little olive oil until cooked through, turning halfway. Cool slightly and shred. (If using canned, cooked chicken, shred the chicken up a bit in a bowl and add the above seasonings).  
In a large mixing bowl combine the cream cheese, drained tomatoes and green chiles, cheese, remaining spices, garlic, cilantro, and onions. Mix together until well-incorporated.Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like to would with a burrito, but leave the open.
Using a sharp knife, cut into 1-inch thick slices and transfer to a serving platter. Cover with plastic wrap and refrigerate until ready to serve.
*These can be made the day before, and kept in a covered plastic container.


  1. I made these for my husband to take to work to share. He arrived at work 6:30AM, the rolls were gone by 7am. Thank you!!!!

  2. Liked your recipe a lot. Looking forward for some more mouth watering recipes. Keep up the good work.

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