CHICKEN ENCHILADA ROLL UPS

By Peggie

Ingredients

• 2 (8-oz) packages cream cheese, softened
• 1 1/2 cups shredded Mexican cheese
• 2 tablespoons Old El Paso taco seasoning
• 2 cups shredded chicken (rotisserie chicken works well)
• 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

Preparation

Step 1

In a large bowl, combine all of the ingredients (except tortillas) until well blended.
Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
Refrigerate until firm, about 30 minutes.
Slice into ½ inch slices and serve.