In a large mixing bowl, combine cream cheese, sour cream, taco seasoning, and salsa. Stir until smooth.

Fold in chopped jalapeños and shredded cheddar cheese until evenly mixed.

Lay a flour tortilla flat and spread 2-3 tablespoons of filling, leaving a border.

Tightly roll the tortilla from one edge, keeping the filling inside, and place seam side down.

Wrap the rolled tortillas in plastic wrap or parchment paper and refrigerate for at least 2 hours.

After chilling, slice the rolls into bite-sized pieces and serve on a platter.