In a bowl, combine tomatoes, oregano, cumin, garlic powder and chili powder. Start with ¼ teaspoon chili powder and add more to taste. Set aside.

In a nonstick pan, spray cooking spray and heat on medium high. Add a corn tortilla to the pan, let heat for 5 seconds and lift up the tortilla and add another. Repeat, placing one tortilla under the next, until all 16 tortillas are heated. Remove from heat and place onto a plate.

In a saucepan, combine cream cheese and chicken. Add ⅓ cup tomato mixture and heat on medium heat until melted and smooth. Stirring constantly.

Spoon chicken mixture lightly onto a tortilla and wrap it, seam side down, and place it into a pan coated with cooking spray. My square pan held 16 tortillas. Repeat until the pan is full.

Spread tomatoes on top of tortillas and sprinkle with cheese.

Bake for 25-35 minutes or until cheese is melted and heated through.

Serve with sour cream and chopped fresh cilantro.