2 (8-ounce) packages cream cheese, softened
1⅓ cups shredded cheese, preferably a blend of sharp cheddar and pepper jack
1 garlic clove, minced
1½ tablespoons chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
Large handful cilantro, chopped
4 green onions, thinly sliced
1 (10-ounce) can diced tomatoes with chiles
3-4 cooked chicken breasts, shredded or chopped
4-6 large tortillas
Combine all of the ingredients, except for the chicken and tortillas, in a large mixing bowl. Stir until evenly blended. Add the chicken and stir to combine.
Use a spatula to spread a thin layer of the filling mixture over each tortilla, leaving a small border around the edge. Roll each tortilla into a tight pinwheel. Cover and refrigerate for about 30 minutes.
Place the rolled up tortillas on a cutting board and use a serrated knife to cut them crosswise into 1-inch pieces. Transfer to a serving platter and serve at room temperature or chilled.