Chicken Enchilada Pinwheels are a fun snack or appetizer you can serve for a just about any occasion. Make them a couple days in advance so all you have to do is slice them, stack them, and watch them disappear.

Items used to make this recipe:

(affiliate links)

• offset spatula https://amzn.to/3xRAJ2H

• beaterblade attachment https://amzn.to/3xPSYpb

• stand mixer https://amzn.to/3MqUbHs

Chicken Enchilada Pinwheels

makes 24 servings (2-3 pinwheels per person)

Printable Recipe

Ingredients

• 16 ounces cream cheese, room temperature

• 1 1/2 cups shredded Mexican cheese

• 2 tablespoons taco seasoning

• 2 cups shredded cooked chicken

• 10 ounces rotel tomatoes, drained (pick your fav heat leve)

• 1 teaspoon fresh minced garlic

• 4 green onions, sliced

• 1/2 cup chopped cilantro

• 8 flour tortillas (8-inch)

Directions

1. To make the filling, place all the ingredients (except the tortillas) in a large bowl and mix thoroughly. You can do this by hand, but I used my stand mixer fitted with a BeaterBlade attachment.

2. Divide the filling equally among the tortillas, spreading into a thin, even layer all the way to the edge of each tortilla. An offset spatula is the perfect tool for this job.

3. Roll each tortilla and wrap well with plastic wrap; chill until needed.

4. To serve, slice into 1/2-inch thick portions.