Chicken Spinners

---

2 pkgs. (8 oz ea.) cream cheese, softened

2 1/2 cups cooked, shredded chicken breasts

1 /12 cups grated sharp cheddar cheese

1 bunch green onions, sliced

1 jar (4 oz) stuffed green olives, drained and diced

1 can (4.5 oz) chopped black olives

1 can (4.5 oz) chopped green chilies

10 flour tortillas (10 inch)

---

Beat cream cheese until smooth. Stir in chicken, cheese, onions, olives, chilies.

Spread onto flour tortillas and roll up. Cover tightly with plastic wrap and chill for

2 hours (minimum) Cut into 3/4 inch slices (discarding ends) Serve with guacamole,

sour cream and salsa

---