2 (8 oz.) pkgs. cream cheese, softened
6 oz. can pitted black olives, drained and chopped
4 oz. can diced green chilies, undrained
1/2 c. chopped onion
18 oz. pkg. 10 inch flour tortillas
Commercial jalapeno salsa

Combine first 4 ingredients, mixing well. Spread about 1 heaping tablespoon of cream cheese mixture on each tortilla. Tightly roll tortillas, and wrap in wax paper. Chill 8 hours. Slice each tortilla into seven 1 inch slices and serve with jalapeno salsa. Yield 7 dozen appetizer servings.