Instructions
In a large bowl, mix together the shredded chicken, cheese, cream cheese, sour cream, drained diced tomatoes, garlic and cilantro until well combined.
Lay the flour tortillas out on a flat surface. Spread about 1/4 cup of the chicken mixture evenly over each tortilla, leaving a 1-inch border around the edges.
Tightly roll up each tortilla. Wrap them individually in plastic wrap and refrigerate for at least 30 minutes up to overnight.
Once firm, use a sharp knife to slice each rolled tortilla into 1-inch thick pinwheel slices.
Arrange the pinwheel slices on a platter, garnish with extra chopped cilantro if desired. Serve with salsa, guacamole or other dipping sauces on the side for dipping.
Notes
Use a rotisserie chicken or pre-cooked chicken to save time.
Make sure to drain the canned tomatoes very well.
Chilling the rolls before slicing helps them stay together better.
Keep chilled until ready to serve for best slicing and freshness.
Add extras like black beans, corn, jalapenos or favorite taco toppings to customize.
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