Mix up the ingredients and spread the creamy cheesy goodness equally over 5 tortillas that are 10 in diameter. Pop them into the refrigerator and let them rest for at least 2 3 hours. Roll up tightly and wrap in plastic. In a medium bowl combine cream cheese and sour cream and mix thoroughly. Lay one tortilla on a flat surface and spread evenly with about 1 2 cup of the filling.
Spread the mixture on the flour tortillas. I use about 1 4 to 1 3 cup for each tortilla. Stir until uniformly combined. Mix well with a spoon. Roll those tortillas up tightly then wrap them in plastic wrap.
How to make tortilla rollups. On the rest of the tortilla spread the sauce making sure to get the edges. I made mine the day before our party so they were nice and firm. In a large bowl with an electric mixer cream the cream cheese until smooth. Spread the mixture on equally on each of the floured tortillas and roll them up tightly.
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In a small bowl combine the first seven ingredients. Stir in chilies olives cheese and seasonings. Stir in cheddar cheese jalapenos olives green onions garlic powder and seasoned salt. Wrap each roll in plastic wrap and refrigerate for overnight or for at least 2 hours. Tuck in the ends and wrap in saran wrap.
Tuck in the ends and wrap in saran wrap. In a small bowl combine the first seven ingredients. Sprinkle with toppings and roll up as tight as you can. How to make tortilla rollups. Spread the mixture on the flour tortillas.
Wrap each roll in plastic wrap and refrigerate for overnight or for at least 2 hours. Mix up the ingredients and spread the creamy cheesy goodness equally over 5 tortillas that are 10 in diameter.
