In a medium mixing bowl, combine softened cream cheese, shredded cheddar cheese, taco seasoning mix, and drained diced green chilies. Stir until fully blended.

Gently fold in the cooked and crumbled ground beef or turkey to the cheese mixture.

Place a tortilla flat on a clean surface and evenly spread a portion of the filling mixture, leaving a 0.4 inch border around the edges.

Roll the tortilla tightly into a log and wrap securely in plastic wrap. Repeat with the remaining tortillas and filling.

Refrigerate the wrapped tortilla rolls for at least 60 minutes to firm up.

Unwrap the chilled rolls and cut into 1 inch wide pinwheels using a sharp knife.

Arrange pinwheels on a serving platter and garnish with chopped cilantro if desired.