Directions:
1.
In a
larger skillet, cook beef and onion over medium heat until
meat is no longer pink. Drain.
2.
Stir
in sauce, milk and chilies.
3.
Bring
to a boil. Reduce heat, cover and simmer for 20 minutes.
Stir occasionally.
4.
Meanwhile in another skillet, heat ¼“ of oil.
5.
Dip
each tortilla in hot oil for 3 seconds on each side or just
until limp. Drain on paper towels.
6.
Top
each with ¼ cup cheese and 1 tablespoon olives.
7.
Roll
up and place over beef mixture, spooning some over
enchiladas.
8.
Cover
and cook until heated through, about 15 minutes.
9.
Sprinkle with remaining cheese, cover and cook until cheese
is melted.
