2- 8 oz. packages cream cheese, softened
1½ c shredded Mexican blend cheese
1 t garlic, finely minced
1½ T chili powder
1 t cumin
½ t ground coriander
1 t salt
½ t ground black pepper
cayenne pepper to taste
3 chicken breasts, cooked and shredded
4 green onions (chopped)
10 oz. can Rotel tomatoes (drained and reserve juice)
1 pkg burrito sized tortillas
Mix cheeses together until well blended. Add remaining ingredients, using remaining rotel juice as needed to thin mixture, 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.
