8 oz cream cheese, at room temperature
1 clove garlic, minced
3 scallions, chopped finely
1 can green chiles (4 oz), chopped and drained
8 sundried tomatoes, thinly slivered
6 oz Monterey Jack cheese, shredded
2 chicken breast halves, cooked and diced
3 TB chopped fresh cilantro
2 teas chili powder
cayenne pepper to taste
8 to 10 large (10-inch) flour tortillas

Beat the cream cheese until smooth. Beat in all remaining ingredients, except tortillas. (If you prefer a more smooth filling, you can do the above step in a food processor, but add the chicken last so it isn't too finely diced.)

Spread 1 tortilla with a generous 2 tablespoons of the mixture. Top with a second tortilla and spread 2 more tablespoons of the mixtures. Roll up the two tortillas tightly in jelly roll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture.

Refrigerate at least two hours and up to one week.

Preheat oven to 400 degrees.

Cut each tortilla roll into 1/2 inch slices and place cut sides up on a nonstick cookie sheet. Brush the top of each with a little oil from the sundried tomatoes (or olive oil). Bake in the oven until lightly browned, about 12 to 15 minutes.