Soften the cream cheese properly by letting it sit at room temperature for at least 30 minutes before use.

Combine the softened cream cheese, sour cream, hot salsa, and fajita seasoning in a mixing bowl. Blend until smooth.

Spread the cream cheese mixture evenly across all four tortillas, ensuring coverage to the edges.

Sprinkle the drained diced green chiles, fiesta blend cheese, and chopped black olives evenly over the cream cheese spread.

Roll each tortilla tightly from one end, keeping constant pressure to ensure a tight roll.

Wrap each rolled tortilla tightly in plastic wrap and refrigerate for at least 1 hour to firm up.

After chilling, unwrap the tortillas and slice into 1-inch rounds.