Skillet Enchiladas

Auntie Shirley

1 (10-3/4 oz.) can condensed cream of mushroom soup

1 (10 oz.) can enchilada sauce

¼ cup milk

1 tablespoon chopped seeded canned green chili peppers

8 canned or frozen tortillas

Cook oil (optional)

2 and ½ cups shredded sharp American cheese (10 oz)

½ cup chopped pitted ripe olives

1 pound ground beef

½ cup chopped onion

In a sauce pan, combine cream of mushroom soup, enchilada sauce, milk and green peppers. Heat until bubbly. Thaw frozen tortillas. Dip tortillas, one at a time, in the hot sauce until tortillas become limp (or heat some cooking oil in a small skillet, dip tortillas until they become limp). Drain tortillas. Set aside ½ cup cheese. Place ¼ up of shredded cheese on each tortilla, sprinkle with olives. Roll up each tortilla as for a jelly roll. In a skillet, cook beef and onion until brown and tender. Drain off fat. Stir hot sauce mixture. Arrange tortillas, seam side down, in sauce in skillet. Bring to boil and reduce heat. Cover and cook for 5 minutes or until heated through. Sprinkle with remaining ½ cup cheese. Cover and cook about 1minute or until cheese melts. Makes 6-8 servings.