5 Layer Fiesta Roll Ups

Looking for an easy snack or appetizer to make for your next get together? Here you go! Ditch the traditional 7 layered dip and get creative with these tasty bites! They have all the of same ingredients as your favorite layered dip except this is bite-sized and it can be on-the-go. You can also add as many different “layers” as you would like–just remember it may get tricky if you add too many more toppings when rolling your tortillas up. These take only a few minutes to assemble and when they are finished they look amazing!


5 Layer Fiesta Roll Ups

5 Layer Fiesta Roll Ups

This is a unique twist of the traditional 7 layer dip in a delicious bite!


8 spinach tortillas ( you can also whole regular)

1 can of refried beans

1 cup Pico de gallo

1 cup shredded mexican cheese

1 cup whole corn

1 cup black olives


  1. Place tortillas on a hard surface. Spoon about 1 tablespoon of re-fried beans to each tortilla. Spread evenly to ensure whole tortilla is covered. Repeat with every tortilla, then sprinkle tortilla with about 1 tablespoon of pico de gallo, shredded cheese, corn, and black olives. Roll tortilla tight to make sure everything stays inside. Wrap up rolled stuffed tortilla with either foil or plastic wrap and place in refrigerator for about 20-30minutes. This will make everything stay together when you cut it into pieces.
  2. Unwrap tortilla and slice into about 1/2 inch slices with a serrated knife. Serve with guacamole, salsa, and sour cream. Enjoy


Spicy Chicken and Cheese Enchiladas


This is the easiest meal you can make if you’re really craving Mexican food! I don’t want to toot my own horn on these, BUT these were really reaaaaally good…I’ve been creating different recipes with rotisserie chickens, and this is one of them because they have become one of my new favorites (they are also a favorite salad topper of mine too)! They’re almost hard not to grab one when you walk by them in the grocery store…let’s be real here, they smell too good..I made these the day before we were able to enjoy them and all I had to do when we got hungry was pop them in the oven for 20 minutes and DONE! If you want, you can double or triple the batch and freeze them so you have extra meals when you start to crave this again (and it won’t be long!).

16 medium sized flour tortillas
3 cups of cooked shredded chicken (I used 1 whole rotesie chicken)
1 ½ cups shredded cheddar cheese (or Mexican mix)
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder (or granulated garlic)
1 recipe of my spicy enchilada sauce (or about 2 cups)
½ cup light cream cheese (this is the secret ingredient!)

1. Preheat oven to 375 degrees. In a 13x9inch baking dish, ladle in about ¾ cup of enchilada sauce so it covers the bottom of the dish.

2. Now for the important part—In a mixing bowl, stir in shredded chicken, cream cheese, ½ cup of the shredded cheese, salt, pepper, and garlic powder until combined. Using a tablespoon, spread chicken mixture (about ¼ cup per tortilla) in the middle of the tortilla…like you would if you were making burittos. Roll the enchilada and place on baking dish. Repeat until you are out of chicken.

3. Top enchiladas with the rest of the enchilada sauce and cheese. Bake for 20-25 minutes, or until cheese is melted perfectly and bubbly. ENJOY, I know you will. 😉

Homemade Enchilada Sauce

I made enchiladas one time before this and I have to admit that it wasn’t the best Mexican dish I’ve made….I used canned enchilada sauce I bought in the Hispanic isle at my local grocery store and I give it 100% to blame for why my enchiladas tasted lousy. And by lousy I mean salty, bitter, under spiced, and just plain terrible. I learned my lesson. So, I wanted to give enchiladas another attempt and I decided to make my own sauce! What a difference, with only 20 minutes of cooking time for this easy sauce there is no reason why I would ever buy that pre-made sauce again. My recipe for this is so easy, I highly recommend doubly or even tripling this recipe and freezing the leftovers. This homemade sauce is loaded with all kinds of Mexican flavor and a flare of spiceness! Next up is.. homemade tomatillo salsa verde..stay tuned!

Yield: about 16 ounces

4 Tbsp olive oil
2-3 Tbsp cornstarch
8 ounces of canned tomato sauce (about 1 cup)
1/3 cup chili powder
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp cumin
1 tsp oregano
½ tsp sea salt
2 cup chicken broth/stock

1. In a medium saucepan, heat the oil and whisk in cornstarch until it is dissolved and smooth. Whisk for about 1 minute.

2. Add in tomato sauce, chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. (Adjust seasonings to your preference). Stir for another minute, then add in 1 cup of the chicken broth. Let stir until it slightly thickens and then add in remaining cup of broth. Lower heat and let simmer for 15 minutes, stirring occasionally. If you find sauce is too watery, add more corn starch.

3. Once cooked, add to enchilada recipe, or freeze for future use! Enjoy!