1 (8 oz.) dairy sour cream
4 oz. chopped black olives
1/2 c. chopped green onion
1 (8 oz.) softened cream cheese
1 c. grated Cheddar cheese
1 (4 oz.) can green chilies, chopped and drained

Mix well. Add garlic and seasoned salt to taste. Use 5-10 inch flour tortillas (or 4-12 inch). Divide filling and spread tortillas. Roll up each tortilla, cover tightly with plastic wrap, twisting ends. Refrigerate several hours, unwrap and slice 1/2 to 3/4 inch thick. Serve with salsa on the side. Keeps for a week or better.