4 oz. can green chilies, chopped
4 oz. jar pimentos, chopped
1/2 c. black olives, chopped
1 (8 oz.) cream cheese, softened
1 pkg. flour tortillas

Mix together green chilies, pimentos, black olives and cream cheese. Spread a heaping tablespoon of mixture on a tortilla. Roll tightly. Lay seam side down in 9 x 13 inch pan. Refrigerate overnight. Cut into 1 inch pieces. Serve with salsa. Makes approximately 40.