Using a stand mixer or a mixing bowl with an electric hand mixer to cream your cream cheese and sour cream together until creamy and smooth.
Add taco seasoning, cheese, chilies, and chicken and mix until well combined. Spread this onto each flour tortilla and roll to seal.
Wrap each rolled flour tortilla in plastic wrap and place in the fridge to chill for 1-2 hours. Once chilled remove the plastic wrap and slice into pinwheels.
Don't skip your chilling time and make sure to use plastic wrap and place in the fridge to chill for 1-2 hours. This will help you slice your tortillas into pinwheels without it falling apart.