Ingredients
- 2-8 ox packages cream cheese, softened
- 1 1/2 c shredded Mexican cheese blend
- 1 tsp garlic, minced
- 2 tbsp taco seasoning
- 10 oz can Rotel tomatoes and chilies, drained
- rotisserie chicken, skinned and chopped
- 1/2 c cilantro, chopped
- 4 green onions, chopped
- 4.25 oz chopped black olives
- 1 package burrito sized tortillas
Preparation
Step 1
Using an electric mixer beat together cream cheese, shredded cheese, garlic, and taco seasoning until well blended.
Fold in the canned tomatoes, chicken, cilantro, green onions, and chopped olives.
Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center.
Use a rubber spatula and spread an even layer of the filling out to the edges of the tortilla.
Roll up the tortilla and as you finish each place on a cutting board or plate.
Continue until the filling is gone.
Place the rolls in the freezer for 30–45 minutes allowing them to firm up. (I do this step so that when I slice them they keep their round shape.)
Slice the rolls into 1 inch thick pieces and arrange on a plate.
Refrigerate until ready to serve.