2 - 8 oz. packages cream cheese, softened
1⅓ cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press)
1½ Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
½ 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.