2 (8-ounce) packages cream cheese, at room temperature
1⅓ cups finely shredded cheese, preferably a blend of sharp cheddar and pepper jack
1 garlic clove, minced
1½ tablespoons chili powder
1 teaspoon cumin
¼ teaspoon cayenne
⅓ cup chopped cilantro
½ cup thinly sliced green onions
1 (10-ounce) can diced tomatoes with chiles
3 cups cooked shredded chicken, from 3 large chicken breasts
4-6 burrito-sized tortillas
This can also be baked and served as a warm dip. Spread into a medium baking dish and bake at 400º until bubbly around the edges. Serve with tortilla chips.
Combine the cream cheese, shredded cheese, garlic, chili powder, cumin, cayenne, cilantro, green onions, and diced tomatoes in a large bowl. Use a rubber spatula to mix everything together until well combined, then stir in the shredded chicken. Taste and add salt and more cayenne, if needed.
Use an offset 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.