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16 oz. cream cheese, softened
2 T. chunky salsa
4 oz. can diced green chilies -OR- 1/4 cup green
onions, chopped fine
1/2 tsp. chili powder
1/2 tsp. garlic salt
1/2 cup finely shredded Cheddar cheese
12 6-inch flour tortillas (can use larger ones)

Beat cream cheese until smooth. Add salsa, green chilies or green
onion, garlic salt and chili powder. Stir in cheese; mix well. If
it's too thick, add a little bit more salsa or 1 Tbsp. light
mayonnaise. Spread a heaping Tbsp. of cream cheese mixture on each
tortlla. Roll up tightly and place seam side down. Cover and chill
for at least 2 hours. Slice each into 1 1/2-inch slices. Serve with
salsa, sour cream and guacamole.

*Mexican blend cheese or sharp cheddar is best.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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