1 (8 oz.) carton sour cream
1 (8 oz.) pkg. cream cheese
1 (4 oz.) can chopped black olives
1/2 bunch green onions, chopped
1 c. shredded Cheddar cheese
1 (4 oz.) can chopped green chilies
garlic powder and salt to taste
fresh parsley (for garnishing)
5 (10-inch) flour tortillas
salsa of choice (for dipping)

Mix cream cheese, sour cream, olives, chilies, onions, Cheddar cheese, garlic powder and salt well. Spread mixture liberally on each tortilla. Roll up jelly roll fashion; wrap tightly in plastic wrap and refrigerate for 2 to 4 hours. After chilling, slice each roll into 1-inch slices. Arrange on serving platter. Garnish with parsley, if desired. Serve with favorite salsa.

Note: It's best to let the tortillas soften outside of the refrigerator a little before rolling; it makes it much easier.