2 (8 oz.) pkg. cream cheese, softened
1 (6 oz.) can pitted black olives, drained and chopped
1 (4 oz.) can diced green chilies, undrained
1/2 c. chopped onion
1 (18 oz.) pkg. 10-inch flour tortillas
Commercial jalapeno salsa

Combine first 4 ingredients, mixing well. Spread about 1 heaping tablespoon of cream cheese mixture on each tortilla. Tightly roll tortillas, and wrap in wax paper. Chill 8 hours. Slice each tortilla into 7 (1-inch) slices, and serve with jalapeno salsa.