In a 10 inch skillet, cook ground beef and onion until meat is brown and onion is tender. Drain off grease. Stir in soup, enchilada sauce, milk and chilies. reduce heat, cover, and simmer for 20 min, stirring occassionally. In a small skillet, dip tortillas in hot oil just until limp (about 5 seconds, on each side).Reserve 1/2 cup cheese, place 1/4 cup remaining cheese on each tortilla sprinkle with olives and roll up. Place in skillet in sauce and cook until heated through (5 min). Sprinkle with reserved cheese, cover and cook until cheese melts. Serve with green salad and picanta sauce. Enjoy!