Step 1

Add cream cheese, sour cream, salsa, taco seasoning, and garlic powder to a small bowl. Mix together until smooth. Add the chilies and cheese and stir.

Step 2

Scoop 1/2-3/4 cup of the mixture onto each 10-inch tortilla. Spread the mixture to cover the tortilla.

Step 3

Roll each tortilla like you would a jelly roll. Line them up, seam side down, in a baking dish. Cover the dish and place it in the fridge to chill for 2 hours overnight.

Step 4

After they have chilled slice each tortilla roll into 1-inch pieces. Place them side by side on a serving tray so that you can see the rolled layers. Serve with salsa.