2 8-oz. packages cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 tablespoons chili powder
1 teaspoon cumin
cayenne pepper to taste
salt to taste
2 chicken breasts, baked & shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
10-oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas
Mix cheeses together until well blended.
Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.
Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.
Roll and cut into slices.