Chicken Enchilada Pinwheels
from ButterYum
makes 24 servings (2-3 pinwheels per person)
Ingredients
16 ounces cream cheese, room temperature
1 1/2 cups shredded Mexican cheese
2 tablespoons taco seasoning
2 cups shredded cooked chicken
10 ounces rotel tomatoes, drained (pick your fav heat leve)
1 teaspoon fresh minced garlic
4 green onions, sliced
1/2 cup chopped cilantro
8 flour tortillas (8-inch)
Directions
To make the filling, place all the ingredients (except the tortillas) in a large bowl and mix thoroughly. You can do this by hand, but I used my stand mixer fitted with a BeaterBlade attachment.
Divide the filling equally among the tortillas, spreading into a thin, even layer all the way to the edge of each tortilla. An offset spatula is the perfect tool for this job.
Roll each tortilla and wrap well with plastic wrap; chill until needed.
To serve, slice into 1/2-inch thick portions.