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

1. 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.

2. 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.

3. Roll each tortilla and wrap well with plastic wrap; chill until needed.

4. To serve, slice into 1/2-inch thick portions.