When it comes to party snacks or quick bites, finger foods are the ultimate champions. And these Chicken Enchilada Pinwheels? They’re the MVPs of the lineup! Packed with creamy, zesty, cheesy goodness, they bring bold Tex-Mex flavors to the table with minimal effort. Whether you’re hosting a party, need a snack for game day, or just want something fun to make, these pinwheels have your back.

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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.

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.

These bite-sized beauties are proof that simple ingredients and a little prep can create something truly special. So, the next time you’re looking to wow your guests—or just yourself—roll up these Tex-Mex delights. You’ll be the hero of the snack table, guaranteed! Enjoy every cheesy, zesty bite.

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