Gather your supplies.
Combine sour cream, cream cheese and taco seasoning.
Drain chiles well. Shake the strainer to get as much liquid out as possible.
Add chilies, olives and shredded cheese to mixture.
Stir in green onion with a spoon as they are delicate.
Put 3/4 cup of the mixture on a tortilla.
Spread over 80% of tortilla, leaving far end uncovered. When you roll it up you'll need some free space at the end for the excess mixture to roll on to.
Roll it up!
Refrigerate rolls for about an hour
After the rolls have cooled down, slice into 1/2 inch pieces, discarding the ends.
Serve with salsa!