CHICKEN TACO MEXICAN PINWHEELS

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It’s party time!! Okay maybe not really party time, but one bite of these Mexican pinwheels and you’ll think there’s a party going on! I actually had these at a get together with my in-laws, and my mother-in-law had made these. Like me, she loves to cook, so naturally we were talking about the food, and she mentioned that she’d found this recipe on Old El Paso‘s site. After looking it over, and making some tweaks of my own, I created pure deliciousness!
Speaking of kids, if you have them, are they out of school for the summer yet? My oldest (the only one in school) has been out for over 2 weeks and we’ve already hit the “I’m soooo bored” stage. Good grief. After about the third time of hearing her say that, I escorted her out to the kitchen to help me roll the tortillas for these pinwheels… boredom solved!

INGREDIENTS

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

INSTRUCTIONS

Combine all ingredients in a large mixing bowl, stirring until well combined.
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.
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for full instruction please see : www.thechunkychef.com