Rachel's Tortilla Pinwheels

Rachel made these for my baby shower when I was pregnant with Henry. Excellent make ahead lunch.

• 8 oz. dairy sour cream
• 1 package (8 oz.) cream cheese, softened
• 1 can (4 oz.) diced green chilies, well drained
• 1 cup grated Cheddar cheese
• 1/2 cup chopped green onion
• “Salsa or something?” <– verbatim from her recipe- Garlic powder to taste
• Seasoned salt to taste
• 5 (10 “) flour tortillas

Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.

Becky Rant: Baby update since page 35: Ok, I finally caved and let her get up. So now she’s sitting here next to me “helping” by banging on the keyboard herself every time I try to do any typing myself. This should make for rapid progress in the world of cookbook writing…