8 ounces cream cheese
1 cup diced cooked chicken
1/4 lb monterey jack cheese, shredded
1/4 cup chopped fresh coriander or 1 teaspoon dried coriander
2 tablespoons diced fresh jalapeno peppers or canned jalapeno peppers
2 teaspoons ground cumin
3 (10 inch) flour tortillas
In a large bowl, combine cream cheese, chicken, monterey jack, coriander, jalapeno peppers, and cumin. Spread mixture evenly over tortillas.
Roll up each tortilla tightly around chicken mixture. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
Just before serving, cut each tortilla roll into 1/2 inch slices. Arrange on greased baking sheet, brush with oil, bake in 350 degree oven for 12 to 15 minutes or until lightly browned.
Serve hot with salsa and sour cream.