1 pkg. lg. tortillas, flour
1 (16 oz.) jar Picante sauce

Mix together: 4 oz. avocado dip 1 sm. can green chilies, chopped & drained 1 tsp. taco seasoning (or more) 1 c. shredded longhorn cheese Chopped black olives, optional

Spread mixture on tortillas and roll each tortilla jelly roll style. Cover with plastic wrap. Refrigerate overnight or freeze. Slice each roll into 1/2 inch wide slices. Serve with Picante sauce dip.