Chicken Enchilada Pinwheels

Ok so I don't know about you but we are all getting ready for Christmas here, and our work Christmas party is next weekend. It's is a potluck, and I was stuck thinking of what to bring, and I was having a hard time because I live about 45 minutes away and I didn't want to have to lug my crockpot around since it is a large, 3 pot buffet style crockpot (I just got a new one though that's just a single 7qt). Anyways there isn't a lot of plugs ins around so I figured something that was cold would be best. So I was scrolling Pinterest trying to find something. Then I thought what about pinwheels, so I was searching for those when I found something similar to the one that I'm going to show below. I changed it up a bit to fit my tastes, so I'm going to share it with you and tell you that they are pretty easy to make and they don't take a whole lot of prep work, or time to make. I hope you enjoy!

Chicken Enchilada Pinwheels

Serves about 20 rolls

Ingredients

1 (8oz) package cream cheese, softened

1 cup of shredded Mexican cheese

1 tbsp taco seasoning

1 1/4 cup cooked shredded chicken (I did about 2 chicken breasts)

3/4 cup of diced tomatoes with green pepper, onion and celery (or with green chilies), well drained

1 clove of minced garlic

2 green onions sliced

3 tortillas (I used regular ones, but the jalapeno ones would be pretty good for this

Salt and pepper to taste

Directions

In a large bowl mix everything together (except the tortillas) until well blended. Spread an even layer of the mixture on the entire surface of the tortillas. Roll the tortilla up tightly. Refrigerate until firm (about 30 minutes), this is an important step, which I missed which is why mine aren't completely round. Slice into about 8 slices per tortilla (depending on the size). Eat the end two (haha) and put the rest on a platter.

Slow Cooker Stuffing

If you read my last post, you know that I spent this last few weeks with no oven, but you see I've already bought 3 used ovens in the last 6 months so I'm hesitant to buy another used one.. So I'm saving up for a brand new one.

Anyways, with Canadian Thanksgiving a few weekends ago, and American Thanksgiving still coming up, and then Christmas after that, I figured might as well share this fantastic stuffing recipe with you all.

Now you will have to be careful because it does tend to stick to the sides of the slow cooker, you'll want to do this one while your at home.

Slow Cooker Stuffing

Cook Time: 3 - 4 hours

Ingredients

• 2 loaves of bread, cubed and dried
• 1 Tbsp Savory
• 1 Tbsp Sage
• 1 Tbsp Italian Seasoning
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Dill
• 1/2 onion chopped
• 1 stalks of celery chopped
• 1/4 package of thick cut bacon precooked 
• Handful of chopped mushrooms
• 1 to 2 cups chicken or turkey broth
• 1 egg, whisked

In a large bowl, combine the bread, the dry ingredients, the onion, celery, bacon and mushrooms. Let this sit for 20 - 30 minutes and let the flavours combine. 

Now put the bread mixture into your slow cooker, and add your egg, toss it with your hands to get everything coated. Next, slowly add your broth, you don't want it to be too wet, but not too dry, remember you can always add more but you can't take any away.

Cook on low for 3 to 4 hours. This is one slow cooker recipe that you will need to keep an eye on though, as it will stick to the sides, and it needs to be stirred every now and then.