Mexican Chicken Taco Pinwheels

Good Food Made Easy 24^th Annual, p. 14

12 oz cream cheese

½ cup sour cream

2 cups shredded chicken

1 ½ tbsp taco seasoning

1 ½ cups shredded Mexican cheese

1 ½ tsp garlic, finely minced

5 green onions, thinly sliced

1 oz can diced tomatoes with green chlies, drained

8 burrito sized flour tortillas

So much cheeeese!

Post-mix, still so much cheese.

Combine all ingredients stirring until well combined. Spread mixture on tacos. 

The recipe seems like it makes a lot of gloop, but when it's in eighths there's not a lot on each tortilla.

Roll up. Refrigerate for several hours. Slice into pinwheels and serve.

Ready to be snacky bits at our Lambda Pi Eta induction reception!

My Rating: 4/5 "For a recipe from a little local leaflet I picked up at a grocery store, these were pretty poppin.' They were spicy, but also otherwise savory, and the creaminess of the dairy ingredients makes the savory a substantial treat. Eat 'em up, because the tortilla isn't as great after a couple of days, but in the moment it's pretty sweet."