Ingredients
2 packages (8 ounces each) cream cheese, softened1 cup sour cream2 cups shredded cheddar cheese1/2 cup picante sauce1 can (4-1/2 ounces) chopped ripe olives, drained2 tablespoons taco seasoning1 tablespoon onion soup mix8 flour tortillas (10 inches), room temperature
Preparation
In a small bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, olives, taco seasoning and soup mix.
Spread over tortillas; roll up jelly-roll style. Wrap in plastic; refrigerate for at least 1 hour. Just before serving, cut into 1-in. pieces.
