2 pkgs. cream cheese, softened (8 oz. each)
6 oz. chopped rice olives, drained
1 can (7 oz.) chopped green chilies, drained
1 sm. yellow onion, diced
1 pkg. (about 8) flour tortillas

In a large bowl, combine cream cheese, olives, chilies and onion. Mix well. Spread about one third cup of the cheese mixture to within one quarter inch of the edge of each tortilla. Roll tightly. Chill at least 2 hours. Trim one half inch off each end of the tortillas. Cut each into 8 pieces. Makes 64 pieces.