1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) can chopped green chilies, drained
2 green onions, minced
1/4 tsp. garlic salt
12 (6") flour tortillas
Picante sauce

Combine cream cheese, green chilies, green onion and garlic salt in a small bowl.

Spread one heaping tablespoon of cream cheese mixture on each tortilla. Roll up jellyroll fashion. Place seam-side down on baking sheet. Cover and chill two hours. Slice each tortilla roll into four pieces. Serve with Picante sauce. Yield: 4 dozen. Uncut tortillas may be frozen.