Chicken Spinners
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2 pkgs. (8 oz ea.) cream cheese, softened
2 1/2 cups cooked, shredded chicken breasts
1 /12 cups grated sharp cheddar cheese
1 bunch green onions, sliced
1 jar (4 oz) stuffed green olives, drained and diced
1 can (4.5 oz) chopped black olives
1 can (4.5 oz) chopped green chilies
10 flour tortillas (10 inch)
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Beat cream cheese until smooth. Stir in chicken, cheese, onions,
olives, chilies.
Spread onto flour tortillas and roll up. Cover tightly with plastic
wrap and chill for
2 hours (minimum) Cut into 3/4 inch slices (discarding ends) Serve
with guacamole,
sour cream and salsa
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