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

Mix all filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate several hours. Unwrap, cut in slices 1/2" to 3/4" thick. Discard ends. Put on serving plate and serve with a small bowl of salsa if desired.