1 cup (8 ounces) sour cream
1 package (8 ounces) cream cheese, softened
1 can (4-1/4 ounces) chopped ripe black olives
1 can (4 ounces) chopped green chilies, well drained
1 cup (4 ounces) shredded cheddar cheese
1/4 cup chopped onion
Garlic powder to taste
Seasoned salt to taste
5 flour tortillas (10 inches each), at room temperature
Salsa
In a large bowl, beat the first eight ingredients until blended. Spread over the tortillas; roll up tightly. Wrap each with plastic wrap, twisting ends; refrigerate for several hours.
Unwrap; cut into 1/2-in. to 3/4-in. slices. (An electric knife works best.) Discard ends. Serve with salsa, if desired. Makes about 4 dozen. (These can be served for sandwiches or appetizers.)
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