Skillet Enchiladas

1 lb. ground beef
1/2 c. chopped onion
2 T. green chilleis
1 can cream of mushroom soup
1 can enchilada sauce
1/3 c. milk
8 tortillas
2 1/2 c. shredded cheese
1/2 c. olives (sliced or chopped)

Brown ground beef and onion in skillet. Drain. Mince chillies and add to beef. Stir in soup, enchilada sauce, milk. Bring to a boil. Reduce heat and cover, simmer for 20 minutes.
Place cheese and olives on each tortilla. Roll tortilla and place in a 9x13 pan. Spoon sauce over tortillas and sprinkle with cheese. Cover with tin foil and bake at 350 degrees for 20 minutes or until cheese is melted and bubbly.