Chicken Enchilada Roll Ups

Chicken Enchilada Roll Ups Serves: 80 rolls 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 In a large bowl, combine all of the ingredients (except tortillas) until well blended. Spread about ½ cup of the mixture over the entire surface of a tortilla. Roll up tightly. Repeat with remaining tortillas. Refrigerate until firm, about 30 minutes. Slice into ½ inch slices and serve.