1 lb. ground beef
1/2 chopped onion
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can enchilada sauce
1/3 c. milk
2 tbsp. seeded, chopped canned green chilies
8 corn tortillas
Cooking oil
2 1/2 c. shredded Cheddar cheese or more to taste
1/2 c. chopped ripe olives

In a 10 inch skillet, brown ground beef and onion; drain off excess fat. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and cook 20 minutes, stir occasionally.

In a small 6 inch skillet, dip tortillas in a little hot cooking oil just until limp; drain.

Reserving 1/2 cup cheese, place 1/2 cup cheese on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce; cover and cook until heated through; 5 minutes. Sprinkle with reserved cheese cover with cheese melts.