Season chicken breasts with salt, pepper and smoked paprika.
Heat olive oil, and cook chicken breasts. Flip and cook on both sides until breasts is cooked through.
Remove cooked chicken breasts from skillet onto a bowl. Shred chicken breast using 2 forks.
In another bowl mix cream cheese, cheddar cheese, Parmesan cheese, green onions, celery, enchilada sauce, bacon and shredded chicken. Mix it all well together to form of spreadable mix.
Warm tortillas slightly over a skillet or directly over fire for flash of seconds on both sides.
Spread chicken mix over the tortillas leaving the edges.
If serving immediately slice the rolls into even slices using sharp knife.
If you making it ahead of time, wrap tortilla roll ups in cling film and refrigerate it over night or until use. You can make the rolls rolled and kept ready 24 hours before serving.
The next day, remove tortillas from wraps and slice it on chopping board with sharp knife.
The edges are mostly uneven, so I don’t serve it to the crowd. But I do pop them in my mouth soon as I slice the rolls :D
Serve tortilla roll ups on it’s own, or serving it with any dipping sauce of your choice.