8 oz. cream cheese
4 oz. sour cream
8 oz. American, cheddar or Colby cheese, shredded (all or some)
1 sm. jar green olives, chopped
3 cans mild green chiles, chopped
8 flour tortillas
Salsa

Mix cream cheese and sour cream. Smoothly spread equal amounts of cream cheese mixture on each tortilla. Top with your choice of topping, may add your own. Tightly roll up each tortilla, wrap securely in plastic wrap and refrigerate. Cut each tortilla in 6 pieces. Secure ends with wooden toothpick. Serve with salsa.