Ingredients
8 oz. sour cream
8 oz. cream cheese, softened
4 oz. diced green chilies, drained
4 oz. chopped black olives
1 c. grated cheddar cheese
1/2 c. chopped green onion
garlic powder to taste
seasoned salt to taste
5 (10-inch) flour tortillas
Preparation
Mix all ingredients together thoroughly. Spread evenly over tortillas; roll up tortillas. Cover tightly with plastic wrap, twisting ends; refrigerate for several hours. Unwrap; cut in slices 1/2 to 3/4-inch thick. (An electric knife works best!) discard ends. Lay pinwheels flat on serving plate; Leave space in center of plate for bowl of salsa if desired.
