8 oz. sour cream
4 oz. diced green chiles, drained
1 c. grated Cheddar cheese
garlic powder to taste
5 (10-inch) flour tortillas
8 oz. cream cheese
4 oz. chipped black olives, drained
1/2 c. chopped green onion
season salt to taste
salsa (save to use to dip pinwheels)

Mix all filling ingredients together thoroughly. Spread filling evenly over tortillas. Roll. Cover tightly with plastic wrap and refrigerate for several hours. Unwrap and cut into slices. Serve with salsa.

Makes 50 pinwheels.