Shelly's Recipe

CHICKEN ENCHILADA ROLL UPS

Category: Casseroles - Seafood

Serves: 80 rolls

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

1.In a large bowl, combine all of the ingredients (except tortillas) until well blended.
2.Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
3.Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
4.Slice into ½ inch slices with a serrated knife to prevent crushing and serve.