Chicken Enchilada Roll Ups

Chicken Enchilada Roll Ups

2 (8-oz) packages cream cheese, softened
1½ cups shredded Mexican cheese
2 tablespoons Old El Paso taco seasoning
2 cups shredded chicken (rotisserie chicken works well)
1 (10-oz) can diced tomatoes with green chilies, well drained
1 teaspoon minced garlic
4 green onions sliced
½ cup chopped cilantro
8 burrito sized tortillas
In a large bowl, combine all of the ingredients (except tortillas) until well blended.
Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
Refrigerate until firm, about 30 minutes.
Slice into ½ inch slices and serve.

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