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

In a mixing bowl, combine softened cream cheese, diced green chilies, cheddar cheese, red onion, bell pepper, sour cream, paprika, garlic powder, onion powder, and cayenne. Blend until smooth.

Spread an even layer of the creamy filling over each tortilla, roll tightly, and slice into five pieces at a 45-degree angle.

Bake the rolled antojitos for 8 minutes, then broil for 5 minutes until crispy and golden.

Serve on a platter with dipping sauce made from sour cream and basil pesto.