Skillet Enchiladas - cooking recipe

Ingredients

1 (10 3/4 oz.) can cream of chicken or cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/4 c. milk
2 Tbsp. chopped, seeded canned green chili peppers (optional)
10 corn or flour tortillas
2 1/2 c. shredded cheese (Co-Jack or combination of Colby and Monterey Jack)
1/2 c. pitted ripe olives (optional)
1 lb. ground beef
1/2 c. chopped onion

Preparation

In saucepan, combine soup, enchilada sauce, milk and optional chili peppers.
Heat until bubbly.