Chicken Enchilada Dip Roll-Ups

 2 - 8 oz. packages cream cheese
1 1/3 cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced
1 1/2 Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
Cooked shredded chicken
  1/2 bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

  Directions:
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 
 Roll and cut into slices