• 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


  1. In a large bowl, combine all of the ingredients (except tortillas) until well blended.
  2. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas.
  3. Refrigerate until firm, at least 30 minutes. Also, if you chill longer they will be easier to cut.
  4. Slice into ½ inch slices with a serrated knife to prevent crushing and serve.

Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach