8 oz. sour cream
8 oz. cream cheese, softened
1 (4 oz.) can diced green chiles, well drained
1 (4 oz.) can chopped black olives, well drained
1 c. grated Cheddar cheese
1/2 c. chopped green onion
Garlic powder to taste
Seasoned salt to taste
5 (10 inch) flour tortillas
Salsa

Mix all of the 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 1/2 to 3/4 inch thick slices. Serve with salsa.