|Ground beef||1 Pound|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Condensed cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Enchilada sauce||10 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Chopped and seeded canned green chilies||2 Tablespoon|
|Tortillas||8 (Frozen, Canned, Or Homemade)|
|Cooking oil||1 Tablespoon|
|Shredded sharp process american cheese||10 Ounce (2 1/2 Cups)|
|Chopped pitted ripe olives||1⁄2 Cup (8 tbs)|
In a 10-inch skillet brown the ground beef and onion; drain off excess fat. (Electric skillet 350°.)
Stir in soup, enchilada sauce, milk, and chilies.
Reduce heat (220°); cover and cook 20 minutes, stirring occasionally.
In a small 6-inch skillet dip the tortillas in a little hot cooking oil just till limp.
Reserving 1/2 cup cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives.
Roll up each tortilla.
Place in sauce; cover and cook till heated through, 5 minutes.
Sprinkle with reserved cheese; cover and cook till cheese melts, about 1 minute.