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 torilla with thin layer of the cream cheese mixture.
Cover torilla 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-inch 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 (.15 oz) is satisfactory for most occasions, even though less than 3 Tablespoons.