2 blocks of reduced-fat cream cheese, at room temperature
1- 4 oz. can of chopped green chilies, drained
1- 4 oz. can of chopped black olives, drained
½ onion, finely chopped
12-14 flour tortillas
In a medium sized bowl, mix together cream cheese, green chilies, black olives, and onion. Stir it all together so that it is all mixed together and evenly distributed.
Take a pile of flour tortillas and place them between 2 paper towels. Microwave them for about 20 seconds, to soften them so they are easier to roll.
Take a tortillas and spread about 3-4 tbsp. of the cream cheese mixture on the tortillas. Roll the tortillas up like a jelly roll, tight enough so there isn't any gaps but not too right that you are squeezing the cream cheese out.
Once rolled set seam side down on some laid out plastic wrap. Continue for the rest of tortillas until you use up all of the filling. When done rolling the tortillas, tightly wrap up the rolls in the plastic wrap and place in the fridge for 2 hours or more.
Once chilled, take tortilla rolls out and slice them in ½-3/4 inch slices, tossing out the ends (or eating.) Continue with remaining tortillas.
Serve with salsa.
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2014/01/mexican-pinwheels/