Mexican Pinwheels

6 large flour tortillas
8 oz sourcream
8 oz cream cheese
1/2 package taco seasoning
garlic powder to taste
1/2 lb shredded sharp cheddar cheese
1 bunch green onions
7 oz can green chilies, chopped
4.25 oz can ripe olives, chopped
Salsa

Combine sour cream, cream cheese, taco seasoning and garlic powder. Beat until well blended. Spread on tortillas and sprinkle with onions, chilies, olives, and cheddar cheese. Roll up; wrap in plastic wrap; refrigerate at least 8 hours and up to 3 days. Using a sharp knife, cut into slices about 3/4 of an inch wide. Secure with toothpicks if needed. Serve with salsa.