1/2 Vidalia onion, chopped
1 small can diced green chilies
2 (8oz) pkgs cream cheese
1 (8oz) cup sour cream
2 cups shredded cheddar cheese
1 small can chopped black olives
1 packet taco seasoning
10 pack of large flour tortillas

Combine first 7 ingredients with an electric mixer or food processor. Spread mixture evenly onto tortillas and roll them up tightly. Refrigerate rolls for 2 hours or overnight (overnight is best).

Cut rolls into slices and serve with taco sauce or salsa for dipping.

Submitted by: K. Rife