Baked Chicken and Cheese Pinwheels

Finger-Lickin' Chicken Pinwheels made with cheese and taco seasoning. MORE+ LESS-

By Bev Cooks

April 18, 2017

Ingredients

medium rotisserie chicken, shredded

can (4.5 oz) Old El Paso™ chopped green chiles

1/2

packet (1 oz) Old El Paso™ taco seasoning mix (or as much as you want!)

large spinach tortillas

block (8 oz) Monterey Jack cheese, shredded

1/2

cup roughly chopped cilantro

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1

In a large bowl, combine the chicken, chiles and taco seasoning. Stir well to get everything coated.
2

Spoon a little of the chicken filling close to edge of each tortilla, leaving about an inch at one side. Top the filling with shredded cheese and cilantro. Gently roll up each tortilla and place them on a baking sheet seam side down.
3

Continue with the remaining 7 tortillas. Slide baking sheet into a 350°F oven and bake 15 minutes, or until the cheese is melted and everything is heated through.
4

Slice tortillas into 1-inch (or bigger) pinwheels and serve immediately!

No nutrition information available for this recipe

Wanna know the great thing about being an adult? Freedom of eatage, baby. Oh you think I'm kidding? I just ate my weight in these insane Baked Chicken and Cheese Pinwheels, at the age of 36, with my yoga pants on, not a child in sight, and not a fleck of self judgment surfaced. Not. A. Fleck. As a matter of fact, I'm going to go lock myself in the bathroom and finish off this platter right now, thanks. Go freedom! (I mean, they totally work for quick and easy weeknight kid's meal too, if you're into that sort of thing.) Grab some large spinach tortillas, a rotisserie chicken (that you shred), some yuuuummy Monterey Jack cheese, Old El Paso chopped chiles, and some Old El Paso™ hot and spicy taco seasoning! Or whatever level of heatage you prefer. Grab some cilantro too! New weeknight favorite right here, y'all. And I was totally kidding about locking myself in the bathroom! I'll be in the bedroom closet.