2 (8 oz.) pkgs. cream cheese, softened
2 tbsp. sour cream
2 avocados, mashed
1 1/2 tbsp. lime juice
5 green onions, chopped (tops included)
1 (4 oz.) can chopped green chilies
14-16 lg. tortillas
Mild picante sauce

Combine cream cheese and sour cream. Stir mashed avocado and lime juice; mix well. Fold in chopped onions and peppers. Spread each tortilla with mixture. Roll up as for jelly roll. Trim off uneven ends and refrigerate until cheese is firm, at least 3 hours. When ready to serve, slice each roll into 1/2" slices. Arrange on platter with picante sauce in center for dipping. Makes approximately 224.