Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the cream cheese, diced green chilies, cheddar cheese, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne pepper. Mix thoroughly.

Spread an even layer of the filling on each tortilla and roll tightly. Slice diagonally into five pieces.

Place the sliced antojitos on the baking sheet and bake for about 8 minutes until the tortillas start to crisp.

Switch to broil for an additional 5 minutes, keeping watch to reach a golden brown.

Serve warm with a side of pesto sour cream for dipping.