1 pkg. flour tortillas (medium size)
1 pkg. cream cheese, softened
1 (4 oz.) can chopped green chilies, drained
3 or 4 tbsp. taco sauce (I use mild)
1 tsp. chili powder
1 tsp. paprika
2 tbsp. minced onion
1/2 tsp. garlic powder
1 tbsp. or more taco seasoning
4 tbsp. chopped black olives

With electric mixer, beat cream cheese until smooth. Blend in chilies, taco sauce, chili powder, paprika, onion, garlic powder, taco seasoning and black olives. Spread on flour tortillas. Roll up tight as possible. Refrigerate in storage bag approximately 4 hours or longer. Slice in 1/2 to 1-inch pinwheels.