- 2 hours & 5 minutes
- 5 dozen
- In a small bowl, beat cream cheese, sour cream, picante sauce, and taco seasoning until smooth. Stir in chilies, cheese. Spread about 1/2 cup on each tortilla.
- Roll up jelly-roll style; wrap in plastic. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa and jalapenos.