Tortilla Pinwheels - cooking recipe

Ingredients

8 oz. cream cheese, softened
8 oz. sour cream
1 c. grated Cheddar cheese
4 oz. diced green chilies
4 oz. diced black olives
5 (10-inch) flour tortillas

Preparation

Blend all ingredients.
Divide mixture and place on tortillas, spreading evenly. Roll tortillas and wrap tightly in plastic wrap, twisting ends. Refrigerate several hours or overnight. Cut into 1/2 to 3/4-inch slices (electric knife works best). Throw away ends. Makes about 50 pinwheels. Arrange on platter with salsa in middle.