Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine softened cream cheese, diced green chilies, and shredded cheddar cheese. Stir in red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and a pinch of cayenne.

Spread a generous tablespoon of the cheesy filling down the center of a tortilla. Roll it tightly, slice into five pieces at a 45-degree angle, and place cut-side up on the baking sheet.

Bake for 8 minutes, then broil for an additional 5 minutes until golden brown and crispy.

Let them cool slightly then serve with basil pesto sour cream for dipping.