5 (10 inch) flour tortillas

FILLING:

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

Mix all of the filling ingredients together. Divide filling and spread on tortillas. Roll tortillas and wrap in clear plastic wrap, twisting the ends. Refrigerate for several hours. Cut to 1/2-inch to 3/4-inch slices. Place on plate and dip in salsa.