Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup picante sauce
• 2 tablespoons taco seasoning
• Dash garlic powder
• 1 can (4-1/2 ounces) chopped ripe olives, drained
• 1 can (4 ounces) chopped green chilies
• 1 cup (4 ounces) finely shredded cheddar cheese
• 1/2 cup thinly sliced green onions
• 8 flour tortillas (10 inches)
• Salsa

Preparation

1. In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth.
2. Stir in olives, chilies, cheese and onions.
3. Spread about 1/2 cup on each tortilla.
4. Roll up jelly-roll style; wrap in plastic wrap.
5. Refrigerate for 2 hours or overnight.
6. Slice into 1-in. pieces. Serve with salsa.

Yield: about 5 dozen.