2 8oz packages of 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, I used 2 tsp
salt to taste
3 boneless chicken breasts, cook with salt, pepper and 1 cup of chicken stock, Simmer til it pulls apart, then shredded
1/2 small bunch of cilantro, chopped
4 green onions, chopped
10-oz can Original Rotel tomatoes
1 pkg Burrito tortillas
Mix cheeses until well blended. Add all remaining ingredients and mix well.
Cover and refrigerate for at least one hour. Spread mixture onto tortilla, making sure you spread it to the edges. Roll and cut into slices.