Skillet Enchiladas - cooking recipe

Ingredients

1 lb. ground meat
1 c. chopped onions
1 (10 oz.) cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/3 c. milk
1 small can chopped green chilies
8 tortillas, dipped in cooking oil if you want to wrap each one
1/2 c. chopped pitted olives

Preparation

In skillet, brown beef and onions; drain off fat. (If you use electric skillet, cook at 350\u00b0.) Stir in soup, enchilada sauce, milk and chilies. Reduce to 220\u00b0. Cover and cook 20 minutes, stirring occasionally. In a small skillet, dip the tortillas in a little hot oil until limp; drain. Reserve 1/2 cup cheese. Place on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce and cover until heated through, about 5 minutes. Sprinkle with cheese and cook until cheese is melted.