Skillet Enchiladas

Recipe Ingredients

1 lb	454g / 16oz	Ground beef
1/2 cup	31g / 1.1oz	Chopped onion
10 1/2 oz	298g	Cream of mushroom soup - condensed
10 oz	284g	Enchilada sauce
1/3 cup	78ml	Milk
2 tablespoons	30ml	Green chilies - canned, seeded
8		Tortillas - frozen
		Cooking oil
2 1/2 cups	365g / 12oz	American cheese - shredded (1
1/2 cup	73g / 2.6oz	Ripe olives - pitted and chopped

Recipe Instructions

In a 10-inch skillet brown the ground beef and onion; drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and cook 20 minutes, stirring occasionally.

In a small skillet dip the tortillas in a little hot cooking oil just until limp. Drain. Reserving 1/2 cup cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce; cover and cook until heated through, 5 minutes. Sprinkle with reserved cheese; cover and cook until cheese melts, about 1 minutes.

Again, I got this recipe from the same Better Homes and Gardens "Easy Skillet Meals" cookbook, but I make the following changes:

Modified by Jessica A. Walton:

I use cream of celery soup, rather than the cream of mushroom, I use whole sliced mushrooms, red peppers or jalapenos (whichever I have on hand) and some diced onions and green peppers within the tortillas. I also use cheddar cheese instead of American and I tend to be a little generous on the cheese. I also put refried beans inside too.

Source:
Better Homes and Gardens "Easy Skillet Meals"

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