| 2 packages (3 ounces each) cream cheese, softened |
| 2 cups (8 ounces) shredded Mexican-cheese blend, divided |
| 3/4 teaspoon ground cumin, divided |
| 1/2 teaspoon minced fresh cilantro or parsley |
| 3 cups cubed cooked chicken |
| 1/4 cup butter or margarine |
| 1 cup (4 ounces) shredded monterey jack cheese |
| 1 cup (8 ounces) sour cream |
| 1 can (4 ounces) chopped green chilies, drained |
| 12 flour tortillas (6 inches), halved |