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

In a large mixing bowl, combine softened cream cheese, diced green chilies, shredded cheddar cheese, chopped red onion, and bell pepper.

Stir in sour cream, paprika, garlic powder, onion powder, and cayenne until the filling is smooth.

Spread an equal amount of filling onto each tortilla and tightly roll them to secure the filling.

Cut each roll into five bite-sized pieces at a 45-degree angle.

Arrange the cut antojitos on the baking sheet and bake for 8 minutes.

Switch to high broil and broil for an additional 5 minutes until crispy.

Let cool for a couple of minutes before serving with creamy basil pesto sour cream.