Ingredients
2-8 oz packages cream cheese, softened
1 1/2 cup shredded Mexican cheese blend
1 tsp garlic, minced
2 tbsp taco seasoning
10 oz can Rotel tomatoes and chilies, drained
rotisserie chicken, skinned and chopped (I used slices)
1/2 cup cilantro, chopped ( I don’t use this.)
4 green onions, chopped
4.25 oz chopped black olives (if wanted)
1 package burrito sized tortillas
Preparation
Using an electric mixer, beat cream cheese until fluffy. Add shredded cheese, garlic, and taco seasoning and mix until well blended. Fold in the Rotel, cilantro, green onions, and chopped olives.
Lay a tortilla out flat and place a heaping spoonful of the creamy mixture in the center. Spread an even layer of the filling out to the edges of the tortilla. Roll up the tortilla and place on a cookie sheet.
After making all rolls, place them in the freezer for 30-45 minutes allowing them to firm up. Slice the rolls into 1 inch thick pieces and arrange on a plate.
