Creamy Tortilla Pinwheels

Fast and so good! This is also a great dip to serve with tacos or corn chips, and also may be halved.

• Ready In: 3 hrs
• Serves: 6-8

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 4 -5  tablespoons mayonnaise
• 2 (4 ounce) cans green chilies, drained and diced
• 2  large  firm tomatoes, seeded and chopped
• 1⁄2 cup onion, finely chopped
• 1  teaspoon  minced fresh garlic (or to taste)
• 2  teaspoons chili powder
• 1  teaspoon salt (or to taste)
•  flour tortilla

Directions

1. In a bowl, mix together cream cheese and mayo.
2. Stir in all remaining ingredients (except the tortillas); mix well to combine.
3. Cover and refrigerate mixture for a minimum of three hours.
4. Spread the mixture over the tortillas.
5. Roll up tightly and trim ends.
6. Refrigerate until firm.
7. Slice and place pinwheels flat on a cookie sheet.
8. Set oven to broil heat.
9. Broil until lightly golden brown.
10. Delicious.