In a medium bowl combine the cream cheese, sour cream, salsa, and taco seasoning. Mix well until combined.
Add in the green chilies, cheese, and green onions and mix well.
Spoon the filling on to the tortillas making sure to leave a half inch edge around the outside.
Roll the tortillas up tightly and put on a plate. Refrigerate for at least two hours.
Slice into 1 inch pinwheels and serve with either sour cream or salsa.