16 oz. cream cheese, softened
1/2 c. shredded Cheddar
1 bunch green onions
4 1/2 oz. can chopped black olives
2 1/2 oz. can chopped green chilies
2 c. cooked, diced chicken
12 flour tortillas
Salsa

I use ROOTS white meat only container.

Blend cheeses, onions, olives, and chilies together. Stir in chicken until well mixed. Spread about 1/12 of the mixture evenly into each tortilla. Roll up and place seam side down in a dish. Refrigerate for several hours, covered with damp towel (to keep from drying out) and plastic wrap. Slice into 1/2 inch slices and bring to room temperature. Serve with salsa for dipping.