1 (10 oz.) can condensed cream of mushroom soup
1 (10 oz.) enchilada sauce
1/4 c. milk
2 tbsp. green chiles
Corn tortillas
2 1/2 c. grated cheese
1/2 c. ripe olives
1 lb. ground meat
1/2 c. chopped onion

In a saucepan combine soup, enchilada sauce, milk and chiles. Heat until bubbly. Cook tortillas; place cheese and olives in each tortilla and roll up. In skillet cook beef and onion until brown and tender; drain. Stir in hot sauce mix, put tortillas in skillet. Bring to a boil and reduce heat. Cover and cook 5 minutes. Sprinkle with cheese and cook 1 minutes longer. 6-8 servings