These Chicken Enchilada Pinwheels are an easy tortilla wrap recipe that takes all the best parts of a classic chicken enchilada — tender chicken, melty cheese, and a spicy kick from taco seasoning and Rotel. They’re an ideal finger food appetizer for any gathering.

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To round out the meal, I love serving them alongside a refreshing pomegranate salsa that adds a juicy, fruity pop, plus a creamy Amish potato salad that brings a comforting, cool balance.

How to Make Chicken Enchiladas Pinwheels

Ingredients you’ll need for this recipe

4 large flour tortillas
8 oz cream cheese
1.25 oz taco seasoning
1 tsp minced garlic
2 cups shredded chicken
1 ½ cups cheddar cheese
10 oz can Rotel (drained)
4 green onions (sliced)

Step by Step Guide

1. In a small bowl, stir together cream cheese, minced garlic, and taco seasoning until smooth and creamy.

2. Lay out your tortillas and evenly spread the cream cheese mixture over each one. Then, layer on the shredded chicken, cheddar cheese, drained Rotel, and green onions.

3. Starting from one end, tightly roll each tortilla into a log. Wrap them in plastic wrap and refrigerate for at least an hour. (This helps the pinwheels hold their shape when sliced.)

4. Once chilled, unwrap and use a large serrated knife to slice each roll into 6 one-inch pieces.

Serve and Enjoy!

And there you have it! These Chicken Enchilada Pinwheels are as versatile as they are delicious, making them ideal for potlucks, parties, lunchbox snacks, game-day spreads, picnics, and road trips.

Important Recipe Notes

Make sure to drain the Rotel well before adding it to prevent the pinwheels from becoming soggy.
Chilling the rolled tortillas for at least one hour helps the filling set and makes slicing easier.
You can use store-bought cooked chicken or leftover chicken to save time.
You can adjust the taco seasoning amount if you prefer it milder or spicier.
These pinwheels are best served within a few hours of slicing but can be stored tightly wrapped in the fridge for up to 2 days.

Ingredients

4 large flour tortillas
8 oz cream cheese
1.25 oz taco seasoning
1 tsp minced garlic
2 cups shredded chicken
1 ½ cups cheddar cheese
10 oz can Rotel (drained)
4 green onions (sliced)

Instructions

In a small bowl, stir together cream cheese, minced garlic, and taco seasoning until smooth and creamy.
Lay out your tortillas and evenly spread the cream cheese mixture over each one. Then, layer on the shredded chicken, cheddar cheese, drained Rotel, and green onions.
Starting from one end, tightly roll each tortilla into a log. Wrap them in plastic wrap and refrigerate for at least an hour. (This helps the pinwheels hold their shape when sliced.)
Once chilled, unwrap and use a large serrated knife to slice each roll into 6 one-inch pieces.

Author: carlycampbell