| | Directions | | In a small bowl, beat cream cheese, Picante sauce, taco seasoning and garlic salt until smooth. Stir in olives, chilies, cheese and onions. Spread about 1/2 cup on each tortilla. Roll up jelly roll style; wrap in plastic wrap. Refrigerate for 2 hours overnight. Slice into one inch pieces. Serve with salsa. Yields 4 1/2 dozen. |
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| Ingredients | | - |  | 1 package cream cheese, softened (8 ounce package) |
| - | | 1/2 cup sour cream |
| - | | 1/4 cup picante Sauce |
| - | | 2 tablespoons taco seasoning mix |
| - | | Dash of garlic salt |
| - | | 1 can chopped black olives, drained (4 1/2 ounce can) |
| - | | 1 can chopped green chilies (4 ounce can) |
| - | | 1 cup shredded cheddar cheese |
| - | | 1/2 cup thinly sliced green onions |
| - | | 8 flour tortillas (10 inch size) |
| - | | Salsa |
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