Ingredients:

• 8 ounces cream cheese, softened
• 8 ounces sour cream
• 1 cup shredded cheddar cheese (4 ounces) or a Mexican cheese blend for a more authentic taste
• 1 can (4 ounces) diced green chiles, drained
• 1/2 cup chopped black olives (optional)
• 1/2 cup sliced green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon seasoned salt (see recipe below for homemade version)
• 8 (8-inch) flour tortillas

Instructions:

1. In a medium bowl, combine the cream cheese and sour cream. Mix until smooth.
2. Add the cheddar cheese, green chiles, black olives, green onions, garlic powder, and seasoned salt. Stir until well combined.
3. Spread about 1/2 cup of the mixture onto each tortilla, covering it all the way to the edges.
4. Roll each tortilla tightly and wrap it in plastic wrap.
5. Chill the roll-ups in the refrigerator for at least 2 hours or overnight to enhance the flavor.
6. When ready to serve, trim off any unfilled ends and slice each tortilla into 8 equal pieces.

Additional Notes:

• Homemade Seasoned Salt: Mix 1/4 cup salt, 4 teaspoons sugar, 1 teaspoon paprika, 1/2 teaspoon each of turmeric, onion powder, garlic powder, and cornstarch. Use only 1/2 teaspoon for this recipe, and store the remainder in an airtight container.
• Storage: Keep leftovers covered in the refrigerator for up to 4 days.
• Make-Ahead: These roll-ups are best enjoyed chilled and can be made up to 3 days in advance.
• Freezing: Wrap the roll-ups in a double layer of plastic wrap and freeze for up to a month. Thaw in the refrigerator or at room temperature.

Nutrition