FILLING:

8 oz. dairy sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can (4 oz.) diced green chilies, well drained
1 can (4 oz.) chopped black olives, well drained
1 c. grated cheddar cheese
1/2 c. chopped green onion
Garlic powder to taste
Seasoned salt to taste

Mix all of the filling ingredients together thoroughly.

5 (10 inch) flour tortillas
Fresh parsley for garnish
Salsa

Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 inch to 3/4 inch thick.