Soften cream cheese, drain can of chilies, set out other ingredients.
Place cream cheese, milk, garlic, onion flakes, and salt in bowl.
Beat until fluffy. Stir in chilies and cilantro leaves. Brush both
sides of a tortilla with water. Spread one side of tortilla with thin
layer of the cream cheese mixture. Cover tortilla with a layer of the
sliced meat.
Roll up and place on plate, repeat. Cover plate with plastic wrap and
refrigerate from 1 to 8 hours. Cut into 1/2" slices and serve.
Makes about 4 dozen appetizers.
* Pre-packaged "Buddig" style meats work well for everyday occasions.
# Many supermarkets now carry small plastic containers of spices at one
price. I've found that 1 container of cilantro (0.15 oz) is
satisfactory for most occasions, even though less than 3 tb.
