Place cream cheese, sour cream, seasoned salt, and garlic powder in a large bowl. Use an hand-held electric mixer to mix until smooth.
Stir in shredded cheddar cheese, green chiles (I drain a little of the liquid off first), olives, green onions, and cilantro.
Place tortillas on a microwave-safe plate. Cover with a damp paper towel and microwave on HIGH for 30 seconds to make more pliable.
Divide cream cheese mixture evenly between tortillas. Spread it out leaving a 1-inch border around the edges. Roll each one up tightly.Wrap in plastic wrap and refrigerate at least 4 hours or overnight.
Cut off and discard the ends from each tortilla roll. Cut into 1-inch slices.Serve with salsa and additonal chopped fresh cilantro if desired.