- 1 lb. ground beef
- 1 medium onion, chopped
- 1 can condensed cream of mushrrom soup, undiluted
- 1 can enchilada sauce
- 1/3 cup milk
- 1 to 2 Tbsp. canned chopped green chilies
- Vegetable oil
- 8 corn tortillas
- 2-1/2 cups finely shredded cheddar cheese, divided
- 1/2 cup chopped ripe olives
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Meanwhile, in another skillet, heat ¼ in of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels.
Top each tortilla with ¼ cup cheese and 1 Tbsp. olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.