1 pkg. flour tortillas
1 (8 oz.) pkg. soft cream cheese
1 can chopped green chilies (sm.), drained
1 can chopped black olives (sm.), drained

Mix cream cheese, with drained green chilies and drained black olives. Place 1 tortilla on aluminum foil (large enough to wrap the tortillas). Spread with cheese mix almost to edges, top with tortilla and spread with cheese mixture, top with tortilla and spread with cheese mixture, top with tortilla. Wrap in foil and refrigerate. Repeat with remaining tortillas and cheese mixture. Refrigerate 1 hour or until cheese mixture has set. Remove from foil and cut into squares. Serve with hot sauce.