Chicken Enchilada Dip Roll-Ups

2 Boneless, Skinless Chicken Breasts
1 (8)oz. Pack Cream Cheese, softened
2/3 Cup Shredded Cheese (Cheddar, Mexican Blend, Pepper Jack., etc.)
1 Clove Garlic, minced
2 Teaspoons Chili Powder
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne Pepper
Salt to taste
Handful of Cilantro, chopped
3 Green Onions, chopped
10oz. Can Of Tomatoes with Chilis, drained
4-6 8in. Tortillas

Season the chicken breasts with salt and pepper. Cook in a skillet over medium heat until cooked thru and lightly browned. Put on a plate and let cool.  In a large bowl combine all the other ings. except the tortillas. Mix until well blended. Once the chicken is cool chop it up or shred. Add to the filling and mix good.

Spread a thin layer of the mixture on the tortilla do not bring all the way to the edge. Roll up tightly into a spiral. Put on a cutting board and cut in 11/2 inch pieces. Chill and then serve at room temp.