|Condensed cream of mushroom soup||10 3⁄4 Ounce|
|Enchilada sauce||1 Can (10 oz)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped green chili peppers||2 Tablespoon|
|Frozen tortillas||8 , thawed|
|Shredded american cheese||2 1⁄2 Cup (40 tbs)|
|Chopped pitted olives||1⁄2 Cup (8 tbs)|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
To make hot sauce, in saucepan combine mushroom soup, enchilada sauce, milk, and green chili peppers; heat till bubbly.
Dip tortillas, one at a time, in hot sauce just till tortillas become limp.
(Or, heat some cooking oil in a small skillet; dip tortillas in oil till limp.)
Set aside 1/2 cup cheese.
Place 1/4 cup of the cheese on each tortilla; sprinkle with olives.
Roll up jelly-roll style.
In skillet cook ground beef and onion till meat is browned and onion is tender; drain off fat.
Stir in hot sauce.
Arrange tortillas, seam side down, in meat mixture in the skillet.
Bring to boiling; reduce heat.
Cover and cook about 5 minutes or till heated through.
Sprinkle with the reserved 1/2 cup cheese; cover and cook about 1 minute longer or till cheese melts.