Enchiladas

By carlaschwartz

Ingredients

• 1 lb ground beef
• 1/2 cup chopped onion
• 1 10.5 oz can condensed cream of mushroom soup
• 1 10 oz can enchilada sauce (mild or hot)
• 1/3 cup milk
• 2 tblsp seeded, chopped, canned green chilies
• 2 1/2 cups shredded sharp cheddar or american cheese
• 1/2 cup chopped pitted ripe olives

Preparation

Step 1

In skillet, brown the ground beef and onion; drain off excess liquid. Stir in soup, enchilada sauce, milk, and shilies. Heat, stirring occasionally, for about 15-20 minutes. Put about 1 1/4 cup of sauce in bottom of greased 9x13 glass pan.

Place about 1/4 cup of cheese in each tortilla; sprinkle with chopped olives. Roll up each tortilla and place seam side down in pan. Cover with remaining sauce and sprinkle remaining cheese (about 1/2 cup) on top. Heat in 350 oven for about 30 minutes, until bubbly and heated through.

May serve with chopped tomatoes, sliced olives and shreddedlettuce on the side.