Enchilada Pinwheels

[Roxy15]

Enchilada Pinwheels:

 

Store-Bought Rotisserie Chicken

2 T. Cumin

2 T. Chili P:owder

1 T. Adobo

***(You Can Substitute All Of These For A Taco Seasoning Packet)

1 Cup Shredded Cheddar Cheese

1 Cup Shredded Pepper Jack Cheese

1 Block Cream Cheese, Softened

1 Jar Pace Picante Salsa

1 Bunch Chopped Cilantro, Divided

Green Onion, For Garnish

 

1. Pick the chicken from the bones, shred or chop it very finely.

 

2. Combine the shredded chicken with the cumin, chili powder, Adobo, (or taco seasoning packet), and both shredded cheeses. Mix up until evenly combined. Taste to make sure the Mexican seasoning is strong enough.

 

3. Combine the cream cheese and 1 cup of Salsa until evenly combined. Again, taste to see if it is spicy/flavorful enough for your liking.

 

4. Lay flat one of your tortillas. Spread a generous portion of the salsa/cream cheese mixture over it. Then, sprinkle lightly with the chicken mixture- not TOO much, as this will make the pinwheels too fat. Sprinkle the top with chopped cilantro then tightly roll the tortilla up, tucking in the filling as you go.

 

5. Repeat for as many pinwheels as necessary. You will get 10-15 slices from each tortilla, depending on how thick you slice them.

 

6. For immediate service, wrap the pinwheel tightly with plastic wrap and refrigerate it for at least an hour, until the cream cheese re-hardens and holds the pinwheel together. Remove and slice in 1/2" slices. Arrange decoratively on a platter. Garnish with more chopped cilantro and Green Onion flowers.

 

7. For later use, wrap the rolled-up tortillas individually TIGHTLY in plastic wrap, store them all together in a freezer-safe Ziploc bag. Remove them from the freezer the morning or night before serving them, when they are thawed enough, slice them accordingly. Serve them however you like. Freezing actually makes slicing them easier.

 

*Serve with a Salsa Dip, Sour Cream, Guacamole, or whatever you like!