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2 C ALL-PURPOSE GROUND-MEAT MIX, (above)
1-2/3 cup Creamy Mushroom Sauce, or 1 can condensed cream of mushroom soup
1 (14 oz.) can enchilada sauce
1/4 cup milk
1 (4 oz.) can diced green chilies (I used half a can of jalapeno peppers)
12 corn tortillas
12 oz. (3 cups) shredded Cheddar cheese
1 can sliced olives
In a large skillet over medium heat, place ALL PURPOSE GROUND-MEAT MIX, Cream Mushroom Sauce, enchilada sauce, milk and green chilies. Stir occasionally until heated through.
Heat tortillas in microwave oven until softened. Place about 1/4 cup cheese and 1 teaspoon sliced olives in center of each tortilla. Roll and place, seam side down, on top of heated meat mixture. Cover and reduce heat. Simmer about 3 min until cheese melts Spoon onto serving plates. Makes 6 servings