I came across this recipe on a recipe blog website some time ago. Thankfully I wrote it down because I cant remember the site I got it from. When I made this I knew this was a keeper. Good for a snack or appetizer or any function.
1Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. Add chicken to a large skillet with 1 cup of water. Cover and cook on medium high heat until cooked through. You can add more water if necessary. Once the chicken is cooked, cool and shred with 2 forks.
2In a large mixing bowl combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro, and scallions. Mix well; add cooled shredded chicken and stir together.
3Lay out tortillas and divide mixture evenly on the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla up tightly. Do not fold in the ends like you would a burrito but leave them free. Use a sharp knife and cut into 1 inch thick slices then transfer to a serving platter. Refrigerate until you serve.