Lucy'S Tortilla Pinwheels - cooking recipe

Ingredients

8 oz. sour cream
8 oz. cream cheese
4 oz. can diced green chilies, well drained
4 oz. can chopped black olives, well drained
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 of the filling ingredients together thoroughly. Divide filling and 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 1/4-inch thick.
Arrange on plate, serve with salsa, makes about 50 pinwheels.