8 oz. dairy sour cream
1 (8 oz.) pkg. cream cheese, softened
4 oz. diced green chillies, well drained
4 oz. chopped black olives, well drained
1 c. grated cheddar cheese
1/2 c. chopped green onions
Garlic powder to taste
Seasoned salt to taste
5 (10") flour tortillas

Mix all filling ingredients. Divide filling and spread over tortillas evenly. 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. Serve with salsa. Variation: Use shredded taco cheese.