Skillet Enchiladas

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• 1 lb ground beef
• 1 medium onion, chopped
• 1 (10 3/4 ounce) can condensed cream of mushroom soup, undiluted
• 1 (10 ounce) can enchilada sauce
• 1/3 cup milk
• 1 -2 tablespoon canned diced green chiles
• vegetable oil, for frying tortillas
• 8 corn tortillas
• 10 ounces finely shredded cheddar cheese, divided (or cheddar and jack)
• 1/2 cup chopped ripe olives

Recipe

• 1 in a large skillet, cook beef and onions over medium heat until meat is no longer pink;drain fat.
• 2 stir in soup, enchilada sauce, milk and chilies; bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
• 3 meanwhile in another skillet, heat 1/4 inch of oil; dip each tortilla in hot oil for 3 seconds on each side or until just limp; drain on paper towels.
• 4 top each tortilla with 1/4 cup cheese and 1 tablespoon olives; roll up and place over beef mixture, spooning some of the beef mixture over the enchiladas.
• 5 cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, serve.