• 12 oz cream cheese, softened to room temp (my packages are 8oz, so I used a package and a half)
  • 1/2 cup sour cream
  • 2 cups shredded chicken **see recipe notes below
  • 1.5 Tbsp taco seasoning (choose your favorite)
  • 1 1/2 cups shredded Mexican cheese
  • 10 oz can of diced tomatoes with green chiles, very well drained
  • 1 1/2 tsp garlic, finely minced
  • 5 green onions, sliced thinly
  • 3/4 – 1 cup cilantro, chopped finely (adjust to your tastes)
  • 8 burrito sized flour tortillas
  • fresh minced cilantro, for garnish optional
  1. Combine all ingredients in a large mixing bowl, stirring until well combined.

  2. Lay flour tortilla down on work surface and spread about 1/4 cup (amount will vary from person to person) evenly over the tortilla, leaving a 1/2 – 1 inch border all around.

  3. Start at the bottom of the tortilla (closest to you), and roll up tightly towards the top, like a cigar.  Place roll seam side down on prepared pan.

  4. Repeat with remaining tortillas and place in refrigerator for 30 minutes to several hours to chill and firm up.

  5. Use a sharp, serrated knife to slice roll into 1 inch pinwheels and serve.

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