Skillet Enchiladas

In our house, we love Mexican-style foods....though this is no substitute for the authentic Mexican restaurant down the street. We eat tacos pretty regularly, but this week I thought I would change it up a bit and try enchiladas. I had some leftover corn tortillas that needed to be used anyhow. Why do corn tortillas come with so many in a package. I usually just need 12!

The verdict...These were delicious, although next time I will try to think of an easier/quicker way to make them. The softening of the shells and reheat time seemed to take forever (Maybe it was just me). I wonder if microwave softening and baking for the last part would be better...though I guess we couldn't call them "skillet enchiladas."
Recipe from "Taste of Home Ground Beef Recipe Cards"

1-lb ground turkey(or beef)
1 med onion, chopped
1 can cream of mushroom soup
1 can (10oz) enchilada sauce
1/3 c milk
1-2 Tbl canned green chilies
Canola oil
8 corn torillas
2-1/2 c shredded cheddar, divided
1/2 c chopped black olives (I left out)

• In a large skillet, cook meat and onion over medium heat. Drain. 
• Stir in soup, enchilada sauce, milk, and chilies. Bring to boil. Reduce heat; cover and simmer 20 minutes. Stir occasionally.
• In another 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 c cheese and 1 Tbl olives (I used 1 Tbl of meat sauce). Roll up and place over beef mixture, spooning some of mixture over the enchiladas.
• Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted. 

Enchiladas