1 lb. ground beef
1/2 c. chopped onion
10 oz. can cream of mushroom soup
10 oz. can enchilada sauce (I use "mild")
1/2 c. milk
2 tbsp. seeded, chopped green chiles
2 1/2 c. sharp cheddar cheese, grated
8 corn tortillas

Brown beef and onion in large skillet or electric fry pan. Add remaining ingredients. Reduce heat, cover and cook 20 minutes, stirring occasionally. In small skillet heat corn tortillas until a little limp. I do it in a dry pan, but you could use a little oil. Shred 2 1/2 cups sharp cheddar cheese. Reserve about 1/2 cup and divide the remaining cheese onto 8 tortillas. Add chopped ripe olives, if you wish. Roll up and place in sauce. Cover and cook about 5 minutes, until heated through. Sprinkle with reserved cheese. Cover and melt.