Chicken Enchilada Pinwheels


2 (8-oz) packages cream cheese, softened

1 1/2 cups shredded Mexican cheese

2 tablespoons Old El Paso™ original taco seasoning mix

2 cups shredded chicken

1 (10-oz) can diced tomatoes with green chilies, well drained

1 teaspoon minced garlic

4 green onions sliced

1/2 cup chopped cilantro

8 burrito sized tortillas


    1 In a large bowl, combine all of the ingredients (except tortillas) until well blended.
    2 Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly.       Repeat with remaining tortillas.
    3 Refrigerate until firm, about 30 minutes.
    4 Slice into 1/2 inch slices and serve.

Related Tags: Chicken Enchilada Pinwheels, Enchilada Pinwheels, Chicken Enchilada

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