Ingredients:
8 oz. softened cream cheese
8 oz. sour cream
4 oz. can diced green chilies, drained
1 c. shredded Cheddar cheese
1/2 c. chopped onion
Garlic and seasoned salt, to taste
5 (10 inch) flour tortillas or just use the small tortillas
I sometimes use browned hamburger with taco seasoning pack added to it.

Mix all filling ingredients together. Spread evenly over tortillas. Roll up and cover tightly with plastic wrap. Refrigerate overnight or at least 4 hours. Unwrap and cut in 1/2 inch slices. Makes about 50 pinwheels. Serve with salsa.