1 - 8 oz. pkg. cream cheese, softened
1 - 8 oz. sour cream
5 green onions, chopped (green & white parts)
1 - 4 oz. can chopped green chilies, drained
1/2 c. shredded sharp cheddar cheese (2 oz.)
2 Tbsp. chopped black olives
1 - 12 ct. pkg. large flour tortillas
1 - 8 oz. jar picante sauce
Combine cream cheese, sour cream, green onions, chilies, cheddar cheese and olives; process until smooth.
Spread mixture on flat tortillas. Roll up tortillas. Wrap each rolled tortilla individually in damp paper towels.
Place in airtight plastic bags, refrigerate until ready to serve.
To serve: remove rolled tortillas from plastic bags and paper toweling. Slice each rolled tortilla crosswise into 1-inch pieces or pinwheels.
Serve with picante sauce.