- 3 ounce(s) green chilies, chopped
- 3 ounce(s) black olives, chopped
- 16 ounce(s) cream cheese
- 1 cup(s) cheddar cheese, finely shredded
- 1 package(s) dry buttermilk ranch dressing mix
- 8 10-inch flour tortillas
Mix cream cheese and dry dressing mix until well-blended. Stir in black olives, green chilies, and cheddar cheese. Spread mixture over tortilla and roll-up tightly. Refrigerate 2 hours before serving. Cut into 1-inch pieces before serving. Serve with salsa, if desired.