Skillet Enchiladas

I made this recipe last night. I had forgotten about it and hadn't made it in years. But after eating it last night, it will be added to my regular rotation of recipes. The boys gobbled it up, after all complaining that they don't like enchiladas. That's how it always goes around here. They really are great, enjoy!

Skillet Enchiladas
1 lb ground beef
1 med onion, chopped
1 can (10 3/4 oz) cream of mushroom soup
1 can (10 oz) enchilada sauce
1/3 cup milk
1 can chopped green chilies
Canola oil for frying tortillas
8 - 12 corn tortillas (depending on size of your skillet)
3-4 cups shredded cheddar cheese
1/2 cup chopped black olives

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the soup, enchilada sauce, milk and chilies. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
Meanwhile, in another small skillet, heat 1/4 inch of 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  of cheese (or a generous handful- we like as much cheese as possible) and 1 Tbl of olives. Roll up and place on top of beef mixture, spooning some of the sauce over the enchiladas.
Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese and olives; cover and cook until cheese is melted.

Recipe source: Taste of Home