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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 tbsp chopped fresh cilantro
2 teas chili powder
cayenne pepper to taste
8 to 10 large (10-inch) flour tortillas
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1st Keep
 Kathleen_Coe
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