2 8oz pkg cream cheese
1 8oz container sour cream
1 c salsa (mine is homemade, use what you like)
12-16 large thin tortillas

Bring all ingredients to room temperature. Mix cream cheese and sour cream in a food processor (if by hand, mix very well). Add salsa and stir well.

Spread mixture generously on tortillas. Start at one end and roll tortilla up like a jelly roll. Refrigerate for at least one hour or until cream cheese mixture sets up.

Cut into 1 1/2: pieces and serve chilled. Great with salsa, guacamole, queso, or nothing at all.

Submitted by: Teresa