Mexican Pinwheels

2 cups shredded Cheddar
1/2 cup sour cream
1 8-oz. pkg. cream cheese, softened
1 4-1/2 oz. can chopped green chiles, drained
1 2-1/2 oz. can sliced black olives (opt)
2/3 cup chopped green onions
1 clove garlic, pressed
1/4 tsp seasoned salt
8 8" flour tortillas
Salsa

Combine first 8 ingredients.

Spread 1/2 c. mixture over each tortilla; roll up, jellyroll fashion.

Wrap each one separately & chill up to 8 hours before serving.

Unwrap each roll and cut into 12 slices.

Serve with salsa.