Green Enchiladas - cooking recipe

Ingredients

2 (10 oz.) cans cream of mushroom soup
1 large can whole green chiles
1 can enchilada sauce
1 1/2 lb. ground beef
1 lb. Jack cheese
1/2 lb. Cheddar cheese
1 doz. tortillas
1 can sliced olives
onion, chopped

Preparation

Blend soup and chiles in blender.
Grease a 9 x 13-inch pan and spread some of the sauce to coat pan.
Brown meat.
Heat enchilada sauce in small frypan.
Dip tortillas, one at a time, in sauce to soften.
Place in pan.
Spoon in beef, cheese and some onions.
Roll up and secure with toothpicks.
Continue until all tortillas are used.
Pour rest of sauce over enchiladas.
Top with cheese and olives.