1 pkg. lg. tortilla shells
1/2 to 1 c. picante sauce, to dip
1 lg. sour cream (12 oz.)
1 lg. cream cheese, softened (12 oz.)
5 fresh jalapenos, seeded
2 bunches green onions
1 tsp. lemon juice
1/8 tsp. garlic salt

Finely chop onions and jalapenos. Mix all ingredients together. Spread on large flour tortillas. Roll up. Leave wrapped overnight in refrigerator. Next day, slice in 2 inch sections (or smaller) and serve with picante sauce.