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

Mix together the cream cheese, diced green chilies, cheddar cheese, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne until smooth and creamy.

Spread the cheese mixture evenly onto each flour tortilla, rolling them tightly to encase the filling.

Slice each rolled tortilla at a 45-degree angle into five equal pieces.

Arrange the slices on the prepared baking sheet and bake for about 8 minutes. Then, switch the oven to broil on high for an additional 5 minutes.

Cool slightly before serving, optionally pairing with a basil pesto sour cream dipping sauce.