• Eight ounces dairy sour cream
• One 8-ounce package cream cheese, softened
• One 4-ounce can diced green chilies, drained
• One 4-ounce can chopped black olives, drained
• One half cup green onion, chopped
• One heaping cup grated cheddar cheese
• One heaping half teaspoon garlic powder
• One heaping half teaspoon seasoned salt
• Five 10-inch flower tortillas

1. Mix filling ingredients together thoroughly.
2. Divide filling into equal parts for each tortilla.
3. Spread filling evenly over tortilla.
4. Roll up the tortilla
5. Lay rolled-up tortilla onto a sheet of plactic wrap.
6. Wrap tortilla-roll tightly inside of plastic by rolling.
7. Place in refridgerator overnight.
   • Note: Plastic prevents their drying out.
8. Remove from refridgerator.
9. Unwrap from plastic.
10. Cut into sections from one-half to three-quarter inches thick.

Some of the measures from the ingredients section are only approximate, depending on availablilty. The chilies and olives may be nearest equivalent can size. The rolling up can be simplified using fewer tortillas of larger size, when available.

Karen modified this recipe from one given her by Jeanine, who got hers from Beth, who modified hers from the original as published in a 1993 magazine advertisement for Azteca tortillas.

This page is maintaned by Karen’s husband. Contact gan@starling.us to report any problems.