8 oz. sour cream
8 oz. cream cheese, softened
4 oz. diced green chilis, well drained
1 c. grated Cheddar cheese
1/2 c. chopped green onion
4 oz. chopped black olives, well drained
Garlic powder, to taste
Seasoned salt, to taste
5 (10 inch) flour tortillas

Mix all ingredients, except tortillas, together thoroughly. Divide the filling and spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap and cut in slices 1/2 to 3/4 inch thick. Yield is about 50 pinwheels. Serve with salsa.