2- 8 oz. packages cream cheese, softened
1½ cups shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1½ tablespoons chili powder
1 teaspoon cumin
½ tsp ground coriander
1 tsp salt
½ tsp ground black pepper
cayenne pepper to taste
3 chicken breasts, cooked and shredded
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package burrito sized 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.