Skillet Enchiladas
Contributed by Diane S.

* Exported from MasterCook *

                            Skillet Enchiladas

Recipe By     : Country Woman Magazine * Jan/Feb 2000
Serving Size  : 4     Preparation Time :0:00
Categories    : Enchiladas                      Ground Beef
                Mexican

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  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
  2        tablespoons  canned green chilies
                        Vegetable oil
  8                     corn tortillas
  2 1/2           cups  shredded Cheddar cheese -- divided
     1/2           cup  chopped ripe olives

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 on each side or just until limp; drain on
paper towels. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives.
Roll up and place over beef mixture, spooning some of the mixture over the
enchiladas. Cover and cook until heated through, about 5 minutes. Sprinkle
with remaining cheese; cover and cook until cheese is melted.