This is a throwback post, way back from 2008. We’ve made a couple changes since this recipe was first posted, and I figured it was time for it to make a reappearance here.
These chicken enchilada pinwheels (or rollups or whatever you want to call them) have been a favorite of ours since I first posted about them almost six years ago, back in my first year of blogging. I will admit that we don’t cook the same way we did back then. Our process is more thoughtful now, more intentional. However, there are some old recipes that still remain favorites, and this is one of them.
When we go to parties or host them at our house, there are a few things we almost always make: a cheese plate, some type of baked cheese dip, goat cheese terrine, etc. Apparently we like cheese. A lot. When we want to make a more filling snack, we usually turn to these. They’re filled with chicken, cheese, diced tomatoes and southwest spices, and they disappear almost every time.
I didn’t realize when I first posted this recipe how versatile it was. We always served it rolled up in tortillas, but you can also serve it as a cold/room temperature dip with tortilla chips or pretzel thins. Even better, you can bake it. We tried this out last time we made it, and oh man it was good. You really can’t go wrong with these no matter how you serve them.
- YIELD: 6-8 servings
2 (8-ounce) packages cream cheese, softened
1⅓ cups shredded cheese, preferably a blend of sharp cheddar and pepper jack
1 garlic clove, minced
1½ tablespoons chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
Large handful cilantro, chopped
4 green onions, thinly sliced
1 (10-ounce) can diced tomatoes with chiles
3-4 cooked chicken breasts, shredded or chopped
4-6 large tortillas
Combine all of the ingredients, except for the chicken and tortillas, in a large mixing bowl. Stir until evenly blended. Add the chicken and stir to combine.
Use a spatula to spread a thin layer of the filling mixture over each tortilla, leaving a small border around the edge. Roll each tortilla into a tight pinwheel. Cover and refrigerate for about 30 minutes.
Place the rolled up tortillas on a cutting board and use a serrated knife to cut them crosswise into 1-inch pieces. Transfer to a serving platter and serve at room temperature or chilled.