2 8-oz pkg cream cheese
1½ cups shredded Mexican cheese
2 T Old El Paso original taco seasoning mix
2 cups shredded chicken (rotisserie works well)
1 10 ounce Rotel, drained (but I didn't drain)
8 burrito sized tortillas
Combine all ingredients until well blended.
Spread about ½ cup of mixture over entire surface of tortilla and roll tightly.
Refrigerate until firm, at least 30 minutes.
Slice into ½ inch slices and serve.
