12 flour tortillas (ready to use)
16 oz. cream cheese
1/2 c. shredded Cheddar cheese
1 bunch scallions, chopped
4 1/2 oz. black olives, chopped
2 1/2 oz. chopped green chilies
2 c. cooked chicken, diced

Chop chicken in food processor. Blend both cheeses, olives and chilies. You can use food processor if you are careful not to pulverize ingredients. Add chicken to cheese mixture and spread a thin layer of mixture on each tortilla.

Roll tortillas tightly and place seam down on platter or dish. Chill 2-3 hours, covered with a damp towel and plastic wrap. When chilled, slice rolls. Serve at room temperature with fresh salsa for dipping.