Ingredients

• 8 oz cream cheese, softened
• 8 oz sour cream
• 1 cup shredded cheddar cheese (4 oz) [see note]
• 1 (4 oz) can diced green chiles, drained
• ½ cup chopped black olives [optional, see note]
• ½ cup sliced green onions
• ½ tsp garlic powder
• ½ tsp seasoned salt [see note]
• 8 (8-inch) flour tortillas [see note]

Instructions

1. In a medium bowl, mix the cream cheese and sour cream until smooth.
2. Stir in the shredded cheese, green chiles, olives, green onions, garlic powder, and seasoned salt.
3. Lay out a tortilla and spread about ½ cup of the mixture evenly, covering the entire surface.
4. Roll the tortilla tightly, then wrap it in plastic wrap.
5. Repeat with the remaining tortillas, wrapping each one individually.
6. Refrigerate for at least 2 hours or overnight.
7. Before serving, trim off the unfilled ends and slice each tortilla into 8 pieces.

Notes & Variations

• Cheese Options: Swap cheddar for a Mexican cheese blend or Oaxaca cheese for a more traditional flavor.
• Olives: They add a salty, buttery taste, but feel free to omit if not a fan.
• Seasoned Salt Substitute: Combine ¼ cup salt, 4 tsp sugar, 1 tsp paprika, ½ tsp each of turmeric, onion powder, garlic powder, and cornstarch. Use ½ tsp for this recipe and store the rest for later.
• Tortillas: If using larger 10-inch tortillas, reduce the number to about 5.

Storage & Make-Ahead Tips

• Refrigeration: Store in an airtight container for up to 4 days.
• Make-Ahead: Best when chilled for at least 2 hours. Can be made up to 3 days in advance.
• Freezing: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw in the fridge before serving.

Nutrition