Chicken Enchillada Pinwheels

Course : Enchiladas
Serves: 8
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2 whole chicken breasts
2 ounces canned chopped green chilies
4 ounces chopped black olives
4 ounces stuffed green olives chopped
1 bunch scallions with some green tops -- chopped
16 ounces cream cheese -- softened
1 1/2 cups shredded sharp cheddar cheese
1 package flour tortillas -- (10-inch)

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.


Nutritional Information:

437 Calories (kcal); 34g Total Fat; (70% calories from fat); 25g Protein; 7g Carbohydrate; 131mg Cholesterol; 388mg Sodium

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