2 lbs. ground beef
1 (10 oz.) can enchilada sauce
Salt and pepper to taste
2 cans cream of chicken soup
1 sm. can chopped olives
1 lg. onion, chopped
1 can green chiles, chopped
3 c. shredded cheese
3/4 c. milk
12 corn tortillas

Brown meat and onions; drain grease. Add sauce and seasonings. Simmer. Mix soup, milk, chiles, and olives. Heat in a separate saucepan. Start layering the soup mixture, then meat, then tortilla shells, then cheese, repeating over again until all is gone. Cover with foil and bake 45 minutes in 350 degree oven. Uncover and let set 5 minutes before serving.