8 oz. dairy sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 c. grated Cheddar cheese
1/2 c. chopped green onion

5 (10 inch) flour tortillas
Salsa

Mix all of the ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours.

Unwrap; cut in slices 1/2 to 3/4 inch thick. Discard ends. Lay pinwheels flat on glass serving plate. Leave space in center of plate for small bowl of salsa if desired.

Makes about 50 pinwheels.