Skillet Enchiladas

• 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

1. In a large skillet, cook beef and onions over medium heat until meat is no longer pink;Drain fat.
2. Stir in soup, enchilada sauce, milk and chilies; Bring to a boil; reduce heat; cover and simmer for 20 minutes, stirring occasionally.
3. 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.
4. 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.
5. Cover and cook until heated through, about 5 minutes; sprinkle with remaining cheese, cover and heat until cheese is melted, Serve.

ground beef, onion, condensed cream, enchilada sauce, milk, green chiles, vegetable oil, corn tortillas, cheddar cheese, chopped ripe olives

Taken from www.food.com/recipe/skillet-enchiladas-99581 (may not work)