Martha Holladay, Casteel Heights Sunday Women B2
2 blocks (8 oz.) of cream cheese
1/2 package taco seasoning
4 oz. can chopped black olives, drained
4 oz. can chopped green chilies, drained
1/4 to 1/2 cup finely chopped onions
1/4 cup finely chopped jalapenos
Bag of large flour tortillas (8-10 count)
Let cheese soften and mix with all ingredients. Lay out one tortilla at a time on a large cutting board. Spread even amounts of mixture onto each tortilla. Roll tightly into a burrito or enchilada shape. Refrigerate for several hours or overnight. Slice into bite-size rounds.
