Mexican Pinwheels - cooking recipe

Ingredients

8 oz. cream cheese, softened
8 oz. sour cream
4 oz. can chopped green chilies, well drained
4 oz. black olives, chopped
1 1/2 c. shredded Cheddar cheese
1/2 c. chopped green onions
garlic powder to taste
seasoned salt to taste
5 to 8 (10-inch) flour tortillas

Preparation

Mix all the filling ingredients together.
Divide and spread evenly over tortillas.
Roll up and cover tightly with plastic wrap.
Refrigerate overnight or several hours.
Unwrap and cut into 1/2 to 3/4 inch thick slices.
Serve with salsa.