In a large mixing bowl, combine the cream cheese, sour cream, salad, taco seasoning, garlic powder, onion powder, black pepper, jalapenos (if using), cheddar and pepper jack cheese. Mash to combine.
Spread a heaping ½ cup of the cream cheese mixture over each tortilla all the way to the edges.
Roll each tightly into a roll and wrap tightly in plastic wrap. Chill in the refrigerator for a minimum of 1 hour to overnight
Using a serrated knife, cut into 1-inch slices and arrange on a serving platter along with queso and salsa dipping sauces.
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