In a small mixing bowl, beat together cream cheese, salsa, and sour cream. Add in seasoning and mix until combined and smooth. The mixture should be thick and creamy and not thin and runny. If it's too thin, add more cream cheese.

Spoon about 1/4 cup of cream cheese mixture onto one tortilla. Use the back of a spoon or spatula to smooth mixture to almost the edge of the tortilla all the way around.

Sprinkle with a layer of shredded cheese.

Starting on the end of the tortilla with the most cream cheese mixture, tightly roll the tortilla, taking care not to squish the ingredients out of the ends of the tortilla.

Repeat until all mixture and tortillas have been used.

DO NOT CUT YET! Roll tortilla rolls in plastic wrap and place in the refrigerator for a minimum of 30 minutes. I always refrigerate them overnight.

Using a sharp or serrated knife, gently cut into 1/4-inch or 1/2-inch slices. The amount you get will vary based on your slice sizes.

Serve immediately with dipping sauces like salsas, guacamole, and/or sour cream.