1 lb. ground beef
1/2 c. onion, chopped
2 tbsp. canned green chilies, minced
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/3 c. milk
1/4 c. oil
8 corn tortillas
2 1/2 c. American cheese, shredded
1/2 c. olives, chopped

Brown ground beef and onion in skillet and drain. Stir in chilies, soup, enchilada sauce and milk. Bring to a boil. Reduce heat, cover and simmer 20 minutes, stirring occasionally. Heat cooking oil over medium heat, and fry tortillas until limp. Drain. Place 1/4 cup cheese on each tortilla; reserve remaining cheese. Sprinkle 1 tablespoon olives on each tortilla and roll tortillas around cheese and olives. Place tortillas in mixture in large skillet, cover, and cook for 5 minutes. Uncover and sprinkle with reserved cheese. Cover and cook until cheese melts. Serve hot.