In a large mixing bowl, combine the softened cream cheese and sour cream. Use a spatula to mix them together until smooth and creamy.
To the cream cheese mixture, add the drained Rotel tomatoes, diced green bell pepper, shredded chicken, shredded Mexican cheese, taco seasoning, chopped green onion, and chopped cilantro. Mix thoroughly until all the ingredients are well incorporated.
Lay a tortilla flat on a cutting board. Using the spatula, spread an even layer of the filling on the tortilla, leaving a small border around the edges.
Starting at one end, carefully roll the tortilla tightly around the filling. Make sure to keep it as tight as possible without squeezing out the filling.
Once rolled, wrap the pinwheel tightly in plastic wrap. Repeat the process with the remaining tortillas and filling. Place the wrapped pinwheels in the refrigerator for at least an hour to allow the flavors to meld and the pinwheels to firm up.
After chilling, remove the plastic wrap and use a sharp knife to slice the pinwheels into bite-sized pieces. Arrange them on a platter and serve with your favorite dipping sauces, such as salsa or guacamole.
