1 pkg. flour tortillas
1 lb. ground beef
1 can sliced mushrooms
1 can sliced olives (black or green)
1 can green diced chilies
1 (8 oz.) sour cream
1 can cream of chicken soup
1 pkg. taco seasoning
1 lb. Monterey Jack cheese, grated
1 lb. cheddar cheese, grated

Fry meat and drain; add taco seasoning. Put spoonful of meat, mushrooms, olives, and cheese on tortilla. Roll tortilla and put in well greased pan. Mix soup concentrate and sour cream together and pour over enchiladas. Top with chilies and remaining cheese and any olives. Bake at 350 degrees or 30 minutes or until heated through. May be made in advance and refrigerated prior to heating.