Christmas and Family celebrations My family is huge. Mom has siblings, Dad’s had 5 kids, and everyone had kids and so on and on. So when we would gather there would be food and more food. Scott and I moved away and we rarely got to go back for these massive celebrations but we gathered more family (by friendship) and shared the seasonal celebrations and feasts. One year I was looking for easy finger food for one of these gatherings and came across these chicken enchilada pinwheels. My boys loved them, especially my oldest. He would not merely eat them as a snack, he would make his own “burrito” out of the filling and make it a meal. There was a point that I made him his own bowl so that I actually had the ones for the party. They are so simple and yummy. They bring back times with family by friendship and little boys running a muck in the house. I hope you enjoy them too!

CHICKEN ENCHILADA PINWHEELS INGREDIENTS 

3 whole chicken breasts 

4 ounce chopped green chili peppers 

4-ounce can shopped black olives chopped 

A couple tablespoons of salsa (We like VERDE) 

16 ounces cream cheese softened -I use the whipped cream cheese 

1 ½ cup shredded sharp cheddar (I use Vermont extra sharp) 

1 cup shredded pepper Jack (the jalapeño type not bell) 

1 to 2 packages 10 inch flour tortillas

CHICKEN PREPARATION: Rinse the chicken and pat dry. 

Poach in water just covering chicken in a saucepan until tender; drain. (We’ve also use oven baked chicken breasts or sometimes leftover grilled.) 

Chop in small pieces (these can be large if you are using a food processor to combine) COMBINE IN A MIXER BOWL (OR FOOD PROCESSOR*): 

Cream cheese , chilies, olives, & cheeses (mixer on stir setting)  add chicken: mix until somewhat smooth  spread the mixture in a thin layer on the tortillas. *If you are using the food processor add chicken first then cheese, then other ingredients to keep them from getting too small) OPTIONS FOR BUILDING: • Roll the tortillas to enclose the filling.

• Cut tortilla rolls into ¼ inch slices serve as pinwheels or layer on a plate with spread on each level about tortillas each group (I do this with 3 tortillas per stack)

• Spread layer repeat the place tortilla on top

• Cut like a pie for wedges to serve Store in Ziplock without cutting until ready to serve. As an appetizer or with any traditional Mexican accompaniment such as guacamole, sour cream, or salsa My family loves these and I make a large bowl and leave it in the fridge for them to smear on tortilla when they want.