Begin by lining a 16-ounce bowl with plastic wrap, ensuring there is enough overhang to cover the cheese mixture later.

In a food processor, combine the softened cream cheese, Monterey Jack cheese, and taco seasoning. Blend until the mixture is smooth and creamy, about 1-2 minutes.

Add half of the cilantro, green onions, and green chiles, pulsing lightly to retain a bit of texture.

Transfer the mixture to your prepared bowl, smoothing the top with a spatula, and refrigerate for at least 4 hours, or overnight.

Once set, carefully invert the bowl onto a serving platter and gently peel away the plastic wrap.

Use a shot glass to create a small hole in the center to form the wreath shape.

Sprinkle the remaining cilantro over the top and arrange the diced tomatoes, white onion, and jalapeno around the wreath for decoration.