Skillet Enchiladas

New Arrival!
We have a new great-granddaughter! Lydia Renee arrived at 1:00 a.m. February 27th, weighing six pounds eight ounces., 19.5 inches long, lots of dark hair. She was born at Sanford hospital in Sioux Falls to our granddaughter, Samantha and her husband Justin Phillis. Samantha says she has a great pair of lungs and is healthy in every way! We are so anxious to meet her. I love the smell of babies, well most of the time!
On to this week’s recipe. I love Mexican food, but not too spicy, so this recipe fits the bill. I think the mushroom soup mellows out the spice. I like to serve it with shredded lettuce and tomato, Spanish rice and a dollop of sour cream, if you want. I freeze half of it for another meal for the two of us. I have had this recipe for so long, I have no idea where I found it. Probably from a magazine. I hope that you enjoy it too!

Skillet Enchiladas:
1 pound ground beef
1 medium onion, chopped
1 can cream of mushroom soup
1 can (10 oz.) enchilada sauce
1/3 cup milk
1-2 Tablespoons canned, chopped mild green chilies
8 corn tortillas
2 1/2 cups shredded cheese, divided
1/2 cup chopped ripe olives

In large skillet, cook hamburger and onion, drain. Stir in soup, enchilada sauce, milk and chilies. Bring to boil, cover and simmer on low 20 minutes, stirring occasionally. Meanwhile in another smaller skillet, heat 1/4 inch oil. Dip each tortilla in hot oil for 3 seconds on each side or just until 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 sauce over enchiladas. Cover and cook through another five minutes. Sprinkle with remaining cheese, heating until melted. Is good served with shredded lettuce/tomato, Spanish rice and a dollop of sour cream.
Have a great week!