Heat one tablespoon of oil in a pan over medium-high heat. Brown the chicken on each side for about 2 minutes per side.
Cover the chicken with water and bring it to a boil. Let it boil for 10 minutes.
Remove the chicken from the pan, shred it, and let it cool. (PRO TIP: use a hand mixer to shred the chicken quickly).
In a large bowl, stir together the cream cheese, drained diced tomatoes, chipotle peppers, shredded cheeses, green onions, garlic powder, and cumin.
Spread the cream cheese mixture over the tortillas, making sure to go all the way to the edges.
Sprinkle the shredded chicken evenly across all eight tortillas.
Tightly roll up the tortillas and chill them for at least 6 hours or overnight.
When ready to serve, slice the chilled tortillas into even, bite-sized rolls, making about 6-8 pieces per tortilla. Serve right away and enjoy!