8 oz. softened cream cheese
8 oz. sour cream
4 oz. can diced green chilies, drained
1 c. shredded Cheddar cheese
1/2 c. chopped onion
Garlic and seasoned salt, to taste
5 (10 inch) flour tortillas

Mix all filling ingredients together. Spread evenly over tortillas. Roll up individually and cover tightly with plastic wrap. Refrigerate several hours. Unwrap. Cut in 1/2 inch slices. Lay flat on plate leaving space in center for small bowl of salsa. Makes about 50 pinwheels.