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Chicken Enchilada Pinwheels

May 17, 2017

I made these for a party.  They were easy and made a large quantity.  I did not do a very good job at spreading the filling all the way to the edges and rolling them tightly so they weren’t as pretty and consistently “full”.

Difficulty: Easy
Prep Time: 20 min
Chill Time: 30 min
Total Time: 1 hour
Yield: ~80 individual pieces
Taste: Good

INGREDIENTS:

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

PROCEDURE:

  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.

Source: Betty Crocker

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From → Appetizer, Lunch

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