16 oz. cream cheese 1 bunch green onions with tops, chopped fine 4-1/2 oz. canned, chopped black olives (I always omit these) 12 large flour tortillas 8 oz. New York sharp Cheddar cheese 2-1/2 oz. canned chopped green chiles, undrained Salsa

Let cream cheese come to room temperature and blend with sharp cheese, onions, olives, and chiles. Spread over tortillas and roll up. Place seam side down on pan or plate and cover with slightly damp towel. Cover with plastic wrap and refrigerate until firm. Slice into <-inch slices and serve with salsa.