Skillet Enchiladas
* 1 pound ground beef
* 1 medium onion, chopped
* 1 can (10-3/4 oz.) condensed cream of mushroom soup
* 1 can (10 oz.) enchilada sauce
* 1/3 cup milk
* 1 to 2 tbsp. canned chopped green chilies
* Vegetable oil
* 8 corn tortillas
* 1 1/2 cups finely shredded cheddar cheese, divided1/2 cup chopped
ripe olives
Method
In a large skillet cook beef and onion over medium heat until meat is no longer
pink; drain. Stir in the soup, enchilada sauce, milk, and chilies. Bring to a
boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, in another skillet, heat 1/4 inch of oil. Dip each tortilla in hot
oil for 3 seconds each side or just until limp; drain on paper towels. Top each
tortilla with 1/4 cup of cheese and 1 tablespoon olives. Roll up and place over
beef mixture, spooning some of mixture over the enchiladas. Cover and cook
until heated through, about 5 minutes. Sprinkle with the remaining cheese;
cover and cook until cheese is melted.
Notes: Taken from Better Recipes.com
.
Rhonda G in Missouri
