Skillet Enchiladas - cooking recipe

Ingredients

1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/4 c. milk
2 Tbsp. chopped, seeded, canned green chilies
8 tortillas
2 1/2 c. shredded Cheddar
1 lb. ground beef
1/2 c. chopped onion

Preparation

In saucepan, combine
soup, enchiladas, sauce, milk and chilies; heat until bubbly.
Dip
tortillas, one at a time, in sauce until limp or place
in
warm skillet until limp.
Drain tortillas.\tSet aside 1/2 cup cheese.
Place 1/4 cup cheese on each tortilla and roll.