Ingredients
1 package (8 ounces) cream cheese, softened1/2 cup sour cream1/4 cup picante sauce2 tablespoons taco seasoningDash garlic powder1 can (4-1/2 ounces) chopped ripe olives, drained1 can (4 ounces) chopped green chiles1 cup finely shredded cheddar cheese1/2 cup thinly sliced green onions8 flour tortillas (10 inches)Salsa
Preparation
In a small bowl, beat cream cheese, sour cream, picante sauce, taco seasoning and garlic powder until smooth. Stir in olives, chiles, cheese and onions. Spread about 1/2 cup on each tortilla.
Roll up jelly-roll style; wrap. Refrigerate for 2 hours or overnight. Slice into 1-in. pieces. Serve with salsa.
