Homemade by Holman. I omitted a few items and made a few changes.
1 lb of boneless skinless chicken breasts
1/2 can of Rotel diced tomatoes, drained
8 oz of cream cheese, (I used 1/3 less fat variety)
1 cup of shredded cheese (I used colby-jack)
1 clove of mined garlic
2 tsp of chilli powder
1 tsp of cumin
1/2 tsp garlic powder
Season chicken breasts with cumin, and 1/2 of of the chilli powder. Cook thoroughly in oven, or in pan with oil on stove. Shred chicken.
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, garlic, remaiming spices and cooled chicken. Spread mixture onto tortillas and roll tortillas. Cover Tortillas and chill in refrigerator for 30 minutes. Remove from refrigerator and cut into 3/4 inch sections. Place on plate, cover and chill until ready to serve.
Serve with a side of salsa.