Skillet Enchiladas - cooking recipe

Ingredients

1 lb. ground beef
1/2 c. chopped onion
1 (10 1/2 oz.) can cream of mushroom soup
1 (10 1/2 oz.) can Old El Paso mild enchilada sauce
1/3 c. milk
2 Tbsp. green chilies
8 Old El Paso tortillas
2 Tbsp. cooking oil
2 1/2 c. shredded cheese
1/2 c. pitted ripe olives, chopped

Preparation

In a 10-inch skillet, cook beef and onion, drain.
Stir in soup, enchilada sauce, milk and chilies.
Reduce heat, cover and simmer 20 minutes, stirring occasionally.
In a small skillet, dip tortillas in hot oil, just until limp (about 5 seconds) on each side and drain.
Reserve 1/2 cup cheese.
Place 1/4 cup of the cheese on each tortilla and sprinkle with olives.
Roll up tortillas and place in sauce in skillet.
Cover and cook until heated through, about 5 minutes.
Sprinkle with reserved 1/2 cup cheese.
Cover and cook just until cheese melts.