5 (10-inch) flour tortillas
fresh parsley (for garnish)
salsa

Filling:

8 oz. dairy sour cream
1 (8 oz.) pkg. cream cheese, softened
1 (4 oz.) can diced green chilies, well drained
1 (4 oz.) can chopped black olives, well drained
1 c. grated Cheddar cheese
1/2 c. chopped green onion
garlic powder to taste
seasoned salt to taste

Mix all the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap; cut in slices 1/2 to 3/4-inch thick.