8 oz. cream cheese, softened
4 oz. jalapeno cheese dip
4 oz. diced green chilies (can)
1/4 c. chopped green onion
1/8 tsp. garlic powder
1/8 tsp. seasoned salt
6-8 lg. burrito size flour tortillas
Picante sauce/salsa

Combine cream cheese and cheese dip. Add other ingredients: green chilies (drain can and reserve juice), onion, garlic powder and salt. Add some reserved chili juice if mixture is too thick. Lay out tortilla. Put equal amount of mixture on each tortilla and spread to edges. Roll up like a jelly roll. Wrap tightly with plastic wrap, twisting ends. Chill rolls. Cut into 1/2" slices. Serve with sauce/salsa.