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In a mixing bowl, beat together the cream cheese, shredded cheddar cheese and sour cream until blended. Then, stir in the olives, green chiles, green onions and seasonings until evenly incorporated.
Spread the filling mixture evenly over the tortillas, then roll up tightly. Wrap each rolled tortilla in plastic, twisting the ends to seal, and refrigerate for several hours. Editor's Tip: Don't skip chilling. Refrigerating the pinwheels for several hours helps the flavors of the filling meld together and slightly hydrates the tortillas, so the pinwheels will hold their tightly spiraled shape even after they're sliced.
Unwrap the rolled tortillas, and cut them into ½- to ¾-in. slices using a serrated knife. If desired, serve with salsa or another dipping sauce of your choice. Editor's Tip: Using a serrated knife is the secret trick to slicing pinwheels without flattening their round shape. When cutting, use a gently sawing motion, allowing the weight of the knife to cut through the pinwheels, as opposed to strong downward pressure, which will squish them.