In a large mixing bowl, stir together everything except the tortillas until fully combined and evenly distributed.
Spread a generous layer of the filling — about ½ cup — across each tortilla, covering it edge to edge, then roll up tightly. Continue with the rest of the tortillas.
Chill the rolled tortillas in the fridge for at least 30 minutes, until firm; leaving them longer makes slicing even cleaner.
Using a serrated knife, cut into ½-inch rounds so they don't get crushed, then arrange and serve.
Notes
Let the cream cheese soften fully before mixing for a smooth, spreadable filling.
Drain the canned tomatoes with green chilies well to keep the filling from getting too wet.
Roll the tortillas tightly right after spreading the filling to prevent gaps.
Chill for at least 30 minutes, longer if possible, before slicing for the cleanest cuts.
Use a serrated knife and wipe the blade between cuts for neat rounds.
Best made 1 day ahead; not recommended for freezing.