Skillet Enchiladas - cooking recipe

Ingredients

1 lb 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
1 -2 tablespoon canned diced green chiles
vegetable oil, for frying tortillas
8 corn tortillas
10 ounces finely shredded cheddar cheese, divided (or cheddar and jack)
1/2 cup chopped ripe olives

Preparation

In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
Stir in 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 until just 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 beef mixture over the enchiladas.
Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.