Chicken Enchilada Pinwheels

By Rander9576

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1 1/3 cups shredded cheese, preferably a blend of sharp cheddar and pepper jack
• 1 garlic clove, minced
• 1 1/2 tablespoons chili powder
• 1 teaspoon cumin
• Cayenne pepper to taste
• Salt to taste
• Large handful cilantro, chopped(optional)
• 4 green onions, thinly sliced
• 1 (10-ounce) can diced tomatoes with chiles or Rotel tomatoes
• 3-4 cooked chicken breasts, shredded or chopped
• 4-6 large tortillas

Preparation

Step 1

Combine all of the ingredients, except for the chicken and tortillas, in a large mixing bowl. Stir until evenly blended. Add the chicken and stir to combine.

Use a spatula to spread a thin layer of the filling mixture over each tortilla, leaving a small border around the edge. Roll each tortilla into a tight pinwheel. Cover and refrigerate for about 30 minutes.

Place the rolled up tortillas on a cutting board and use a serrated knife to cut them crosswise into 1-inch pieces. Transfer to a serving platter and serve at room temperature or chilled.