Chicken Enchilada Roll Ups

• Meat

  • 2 cups Chicken

• Produce

  • 1/2 cup Cilantro
  • 1 tsp Garlic
  • 4 Green onions
  • 1 (10-oz can Tomatoes with green chilies

• Baking & Spices

  • 2 tbsp El paso taco seasoning, Old

• Bread & Baked Goods

  • 8 Burrito sized tortillas

• Dairy

  • 2 (8-oz packages Cream cheese
  • 1 1/2 cups Mexican cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 2 (8-oz) packages cream cheese, softened
• 1½ 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
• ½ cup chopped cilantro
• 8 burrito sized tortillas

Directions

• 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 ½ inch slices with a serrated knife to prevent crushing and serve.