How to make tortilla rollups. Sprinkle with toppings and roll up as tight as you can. On the rest of the tortilla spread the sauce making sure to get the edges. I use about 1 4 to 1 3 cup for each tortilla. Wrap each roll in plastic wrap and refrigerate for overnight or for at least 2 hours.
Blend together sour cream and cream cheese with mixer. Roll those tortillas up tightly then wrap them in plastic wrap. Mix well with a spoon. Mix up the ingredients and spread the creamy cheesy goodness equally over 5 tortillas that are 10 in diameter. Unwrap and cut into scant 1 in.
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In a medium bowl combine cream cheese and sour cream and mix thoroughly. Stir in chilies olives cheese and seasonings. In a large bowl with an electric mixer cream the cream cheese until smooth. Refrigerate for 1 hour or until firm. Pop them into the refrigerator and let them rest for at least 2 3 hours.
Pop them into the refrigerator and let them rest for at least 2 3 hours. In a medium bowl combine cream cheese and sour cream and mix thoroughly. Stir in cheddar cheese jalapenos olives green onions garlic powder and seasoned salt. Blend together sour cream and cream cheese with mixer. Spread the mixture on the flour tortillas.
Refrigerate for 1 hour or until firm. How to make tortilla rollups.
