Mexican Chicken Pinwheels

• 2/3 cup sour cream
• 4 oz softened cream cheese
• 1/2 cup refried beans
• 4 oz can of diced green chilies (drain well!)
• 1/2 cup chunky salsa drained very well of all excess liquid
• 1 1/2 tbsp taco seasoning
• 6 soft flour tortillas (8 inch)
• 2 cup shredded cheddar jack cheese
• 3/4 lb Chicken breast luncheon meat (good quality is better!!)

1. Combine first six ingredients.
2. Mix well by hand or use a hand mixer.
3. Refrigerate for at least 1 hr.
4. Lay out six tortillas and spread roughly 1/3 cup of mixture evenly to within 1/2 inch of edge of each tortilla.
5. (You will have some left over.....its great in a sandwich or as a dip!!)
6. Sprinkle 1/3 cup of the shredded cheese on each tortilla then top each one with 6 slices of the luncheon meat.
7. Roll up each tortilla tightly and place seam side down in a large sealed dish or container.
8. Refrigerate at least 3 hours.
9. Cut each tortilla into 8 equal pieces.
10. Makes 48 appetizer bites.
11. They ALWAYS fly off the table!!!
12. !

sour cream, cream cheese, beans, green chilies, chunky salsa, taco, flour tortillas, jack cheese, chicken breast luncheon meat

Taken from cookpad.com/us/recipes/365319-mexican-chicken-pinwheels (may not work)