4 oz. dairy sour cream
8 oz. softened cream cheese
4 oz. diced green chilies (drained)
4 oz. chopped black olives (drained)
1 c. grated Cheddar cheese
1/2 c. chopped onion
Garlic to taste
10 inch flour tortillas (5 to 8)
Salsa

Mix filling ingredients together. Divide and spread on tortillas. Roll up and wrap in plastic wrap tightly twisting ends and refrigerate several hours. Unwrap, slice 1/2 to 3/4 inch thick and serve with salsa.