Skillet Enchiladas

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Skillet Enchiladas

Makes 8 servings

1 pound ground beef
1 medium onion chopped
1 10 3/4-ounce can condensed cream of mushroom soup undiluted
1 10-ounce can mild enchilada sauce
1/3 cup milk
1 tablespoon canned chopped mild green chilies
2 cups vegetable oil (approx)
8 corn tortillas
2 1/2 cups finely shredded cheddar cheese divided
1 2 1/4-ounce can chopped olives

1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink, drain. Stir in the enchilada sauce, milk and chilies. Bring to a boil, reduce heat; cover and simmer for 20 minutes, stirring occasionally.
2. Meanwhile, in another skillet, heat 1/4" of oil. Dip each tortilla in hot oil for 3 seconds on each side - or just until limp; drain on paper towels.
3. Top each tortilla with 1/4 C. Cheese and 1 T. olives. Roll up and place over beef mixture spooning some of the mixture over the enchiladas.
4. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.

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