Mexican Tortilla Rollups

8 oz. sour cream

8 oz. softened cream cheese

1 can green chilies, drained and diced

1 can (4 1/2 oz.) chopped black olives

1 c. shredded cheddar cheese

1/8 tsp. garlic powder

1/4 tsp. seasoned salt

8-8" flour tortillas

Salsa for serving

Blend together the sour cream and cream cheese.

Add in the chilies, olives, cheese, and seasonings. Blend well.

Spread onto the tortillas.

Roll up tight and wrap in plastic wrap.

Refrigerate for at least 2 hours and can be refrigerated over night.

Unwrap. Trim off the ends of the roll. Slice the roll into 8, 1/2" slices. Serve with Salsa for dipping.