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Chicken Enchilada Roll ups




Source of Recipe


online


List of 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


Recipe



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, at least 30 minutes. Also, if you chill longer they will be easier to cut.
Slice into 1/2 inch slices with a serrated knife to prevent crushing and serve.