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Mexican Chicken Roll-Ups



2 (8 oz.) packages cream cheese
2 cups cooked shredded chicken
1⅓ cups shredded Mexican cheese blend
1 teaspoon finely minced garlic
tablespoons chili powder
1 teaspoon cumin
4 green onions, chopped
10 oz. can Rotel, drained
cayenne pepper to taste
salt to taste
half a bunch of cilantro, chopped
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Mix filing ingredients together. Cover and refrigerate for at least 1 hour. Spread 2 heaping spoonfuls of filing on each tortilla. Roll up and cut into slices

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