Skillet Enchiladas - cooking recipe

Ingredients

1 lb. ground beef
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can enchilada sauce
1/2 c. milk
1/4 c. chopped onion
2 Tbsp. chopped green chiles
1 lb. American cheese, grated
1 (4 1/2 oz.) can chopped black olives
corn tortillas
corn oil

Preparation

Brown ground beef and onion in small amount of corn oil.
Stir in cream of mushroom soup, enchilada sauce, milk and green chiles. Simmer while assembling enchiladas.
Dip tortilla in hot corn oil to soften.
Fill center of tortilla with shredded cheese and black olives.
Fold edges over filling to form enchiladas.
Brushing with a small amount of enchilada sauce helps to keep tortilla soft and closed.
Place enchiladas into the skillet of sauce and continue to simmer 20 to 30 minutes.
Cover with remainder of shredded cheese before serving.
Can also be prepared in oven.
I personally prefer them prepared in the oven.