1 (8 oz.) sour cream
1 (4 oz.) can diced green chilies, well drained
1 c. grated Cheddar cheese
5 (10 inch) flour tortillas
1 pkg. (8 oz.) cream cheese, softened
Garlic powder to taste
Seasoned salt to taste

Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas like a jelly roll. Cover tightly with plastic wrap, twisting ends; refrigerate several hours. Unwrap; cut in slices 1/2 to 3/4 inches thick. Serve with salsa or picante sauce.

#2:
2 (8 oz.) pkg. cream cheese, softened
1 pkg. Hidden Valley Ranch Milk Recipe Original Ranch Salad Dressing Mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 c. diced red pepper
1/2 c. diced celery
1 can sliced black olives, drained

Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Then roll and wrap tightly in plastic wrap. Chill at least 2 hours. Cut as thick as you like - 1/2 to 1 inch slices.