8oz pkg. cream cheese
8oz Pepperjack cheese, shredded or 8 slices
1 1/2 tsp cumin
1 tsp paprika
1 tsp mineral salt
1 tsp oregano
1/2 tsp cilantro
1/4 tsp turmeric
1/8 – 1/4 tsp chipotle, depending on how spicy you like them
2 cups cooked chicken, shredded
8 12-inch flour tortillas
oil (sesame seed, safflower, or whatever you want)
shredded cheddar cheese
4 ounce chopped chili peppers
In medium pot over low heat, stir together cream cheese, spices, chili peppers and chicken.
Heat just until cream cheese mixture is easy to spread.
Sprinkle shredded, or lay a piece of pepperjack cheese on tortilla.
Add cream cheese/chicken mixture on top of pepperjack cheese.
Tuck in sides, and roll up each tortilla.
Lay seam side down in a lightly oiled 9×13″ baking dish.
Spread a thin layer of butter over each tortilla.
Bake at 350 for 15 minutes.
Turn chimis over, and bake an additional 15 minutes.
Serve with cheddar cheese, sour cream, and salsa.