Spicy Chicken Tortilla Roll-Ups

• 1 1/2 lbs boneless skinless chicken breasts
• 1 (10 ounce) can diced tomatoes, drained
• 12 ounces cream cheese, softened
• 1 cup shredded cheddar cheese or 1 cup monterey jack cheese
• 1 garlic clove, minced
• 3 teaspoons dried ancho chile powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt (I like Lawry's)
• 1/4 cup cilantro, chopped
• 6 scallions, white and green parts, chopped
• 6 -8 large flour tortillas

1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.
2. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
3. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

chicken breasts, tomatoes, cream cheese, cheddar cheese, garlic, chile powder, cumin, cayenne pepper, garlic salt, cilantro, scallions, flour tortillas

Taken from www.food.com/recipe/spicy-chicken-tortilla-roll-ups-482534 (may not work)