Taco rolls

Yield: 1 Servings

Measure Ingredient
1 pack (8 oz) cream cheese (softened)
1 pack (8 oz) sour cream
1 can (small) green chilies (chopped)
1 tablespoon Minced onion
1½ cup Grated cheddar cheese
6 \N Flour tortillas; (up to 8)

After the cream cheese has softened, mix all the ingredients except te tortilas in a med. sized bowl. Spread on the tortillas evenly. Then, roll them up just like you would a buritto and refrigerate for a few hours, preferably overnight. Slice into pieces with an approximate width of an inch.

Note: i usually make these with the fat free sour cream and cream cheese so that i can reduce he fat and make it fit in with my mother's diet. i think they taste wonderful whether you use the regular, reduced fat, or no fat cream cheese and sour cream. Also, the lady we got the recipe from used to put a sm. can of black olives in the mix. since we do not like black olives, we omitted it. ENJOY!!

Posted to recipelu-digest Volume 01 Number 465 by Kara9718<Kara9718@...> on Jan 6, 1998

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