5 10 inch flour tortilla shells

8oz. sour cream

1 large brick cream cheese

1 small can green chilies, drained

4oz. chopped black olives

1 cup grated cheddar cheese

4 green onions, chopped

½ tsp. garlic powder

1 tsp. Lawry's Seasoned Salt

Mix thoroughly and divide the mixture evenly between the 5 Tortilla shells. Spread on right to the edges. Roll up tightly and warp securely in Saran wrap, individually, twisting ends tightly. Store in an airtight container. Keeps in fridge for up to 1 week.

Serve with Salsa.

Marg Nerbus