Skillet Enchiladas

These enchiladas are made using a skillet, no oven. I think these would be good with beans added to the cheese and olives. I found the recipe on a magazine insert.

• Ready In: 45 mins
• Yields: 8 Enchiladas

Ingredients

• 1  lb ground beef
• 1  medium onion, chopped
• 1 (10 3/4ounce) 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

Directions

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.