1 lb. ground beef
1/2 c. chopped onion
1 can cream of mushroom soup
1 can Old El Paso Enchilada sauce
1/3 c. milk
1 c. sliced mushrooms
2 tbsp. sliced mushrooms
2 tbsp. green chilies
10 oz. shredded extra sharp cheese
1/2 c. chopped pitted ripe olives
8 tortillas

Brown ground beef and onion. Drain off fat. Stir in soup, enchilada sauce, milk and chilies. Cover and simmer 20 minutes, stirring occasionally. In small skillet, dip tortillas in hot oil just until limp about 5 seconds on each side. Drain on paper towel. Roll each tortilla with cheese, olives and mushrooms. Reserve 1/2 cup of cheese, 1/4 cup olives and mushrooms. Place rolled tortillas in skillet; sprinkle with remaining cheese, olives, and mushrooms. Cover and cook until heated through.