2 (7 oz.) cans Ortega green chilies
1 (8 oz.) pkg. cream cheese, softened
3 tbsp. sour cream
Garlic salt to taste
Tomato slices

Wash and carefully remove seeds from chilies so they don't split on both sides, pat dry with paper towels. Mix cream cheese, sour cream and garlic salt. Beat until smooth. Lay chilies flat and carefully spread with cheese mixture. Roll up lengthwise. Allow 2 for each serving.

Place on bed of lettuce. Garnish with tomato slices. Use small chilies as appetizers. Serves 6.