Shelly's Recipe

CHICKEN ENCHILADA DIP ROLLUPS

Category: Dips - Cold

2 (8 oz) pkg cream cheese, softened
1 1/3 cup shredded Mexican blend cheese
1 tsp garlic, finely minced
1 1/2 tbsp chili powder
1 tsp cumin
Cayenne pepper to taste
Salt to taste
1 small, southwest flavored rotisserie chicken, skinned and shredded
1/2 bunch cilantro, chopped
4 green onions, chopped
1 (10 oz) can Rotel tomatoes
1 pkg 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.