Skillet enchiladas


1 pound hamburger
1/2 cup chopped onion
1 10-3/4 ounce can of cream of mushroom soup 1 10 ounce can enchilada sauce
1/3 cup milk
2 tablespoons diced green chiles (optional)
8 flour tortillas
2-1/2 cups shredded cheddar cheese
1/2 cup pitted olives (optional)

In 10-inch skillet cook meat and onion. Drain. Stir in soup, milk, enchilada sauce and chiles. Simmer for 20 minutes without cover, stirring occasionally. Reserving some cheese and meat mixture to spread over the top, spoon meat and cheese into eachtortilla and roll, placing in 9 by 13-inch pan. Top with sauce, cheese and olives. Heat in
325 degree oven until cheese melts.