Serves 80 rolls
2 (8-oz) packages cream cheese, softened
1 1/2 cups shredded Mexican cheese
2 tbsp Old El Paso taco seasoning
2 cups shredded chicken (rotisserie chicken works well)
1 (10-oz) can diced tomatoes with green chillies, well-drained
1 tbsp minced garlic
4 green onions sliced
1/2 cup chopped cilantro
8 burrito sized tortillas
In a large bowl, combine all of the ingredients (except tortilla) until well blended.
Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with the remaining tortillas.
Refrigerate until firm, about 30 minutes.
Sliced into 1/2 inch slices and serve.
As seen on @styleandhealthyliving Instagram page.