1 (8 oz.) container sour cream
1 pkg. (8 oz.) cream cheese, softened
1 can diced green chilies, well drained
1 can, chopped black olives, well drained
1 cup grated cheddar cheese
½ cup copped green onions
5 large flour tortillas
1 package ham lunch meat
Salsa
Mix all the ingredients together thoroughly except for the ham.
Place several pieces of ham in a row down the middle of the tortillas.
Spread the filling evenly over the tortillas and ham (coating from edge to edge).
Roll up tortillas and place toothpick to hold closed. Cover tightly with plastic wrap and refrigerate for several hours.
Unwrap, cut in slices ½ to ¾ in. thick. Discard ends. Lay each piece flat on glass serving plate. Leave space in center for small bowl of salsa if desired.
(add dry ranch mix into spread mixture for added flavor)
(2008 Cookbook)
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