Submitted by The Spur Cross Ranch Cook, Pryor, Okla.

• 8 ounces cream cheese, softened

• 8 ounces sour cream

• 4 ounces mild green chiles

• 4 ounces chopped black olives

• 8 ounces shredded cheddar cheese

• 1/2 C chopped onions

• 1/2 tsp garlic salt

• 5 (10-inch) flour tortillas

Combine all ingredients, except tortillas. Chill slightly, then spread on the tortillas to within an inch of the edge. Roll up and cover with a damp towel. Chill unready to serve, then cut into 1-inch pieces. Serve with salsa. 


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