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Chicken Enchilada Pinwheels

Who doesn’t love pinwheels as an appetizer? Fast, easy-to-make and ready to feed a crowd, these chicken enchilada roll-ups are a total party-pleaser. Packed with juicy chicken, loads of cheese and Old El Paso™ Original Taco Seasoning, they're sure to score you major host points.
Prep 15 Minutes
Total Time 20 Minutes
Servings 80

Ingredient List

  • 2 (8-oz) packages cream cheese, softened
  • 1 1/2 cups shredded Mexican cheese
  • 2 tablespoons from 1 container (6.25 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 cups shredded chicken
  • 1 (10-oz) can diced tomatoes with green chilies, well drained
  • 1 teaspoon minced garlic
  • 4 green onions sliced
  • 1/2 cup chopped cilantro
  • 8 burrito sized tortillas
Recipe Continues Below


  1. In a large bowl, combine all of the ingredients (except tortillas) until well blended.
  2. Spread about 1/2 cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
  3. Refrigerate until firm, about 30 minutes.
  4. Slice into 1/2 inch slices and serve.

Expert Tips

  • Feeding a crowd? Chill the Chicken Enchilada Pinwheels until ready to serve and then slice them up.
  • Rotisserie chicken works well and saves time, but you can use any shredded cooked chicken for this recipe.
  • For a little heat, stir two tablespoons chopped, pickled jalapeños into the cream cheese mixture.
  • For best results, place the tightly rolled tortillas seam-side down against each other to prevent them from unrolling as they chill.


  • 1 Serving Calories 50 (Calories from Fat 30);  Total Fat 3g (Saturated Fat 1 1/2g ,Trans Fat 0g);  Cholesterol 10mg;  Sodium 80mg;  Potassium 35mg;  Total Carbohydrate 3g (Dietary Fiber 0g ,Sugars 0g);  Protein 2g
  • % Daily Value: Vitamin A 2%;  Vitamin C 0%;  Calcium 2%;  Iron 0%
  • Exchanges: 1/2 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet

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