Preparation / Directions:
Rinse the chicken and pat dry. Poach in water to cover in a saucepan until tender; drain. Chop the chicken into small pieces, discarding the skin and bones.
Combine the green chilies, olives, scallions, and cheeses in a bowl. Add the chicken; mix well. Spread the mixture in a thin layer on the tortillas. Roll the tortillas to enclose the filling. Arrange in single layer on a plate. Cover with a slightly moistened paper towel, wrap well with plastic wrap. Chill for up to 3 days.
Cut the tortilla rolls into 1/4-inch slices. Serve the pinwheels as an appetizer or with any traditional Mexican accompaniment, such as guacamole, sour cream, or a salsa dip.
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