Recipe Monday: Skillet Enchiladas: 1 pound ground beef 1 medium onion, chopped 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted 1 can (10 ounces) enchilada sauce 1/3 cup milk 1 to 2 tablespoons canned chopped green chilies Vegetable oil 8 corn tortillas 2-1/2 cups (10 ounces) finely shredded cheddar cheese, divided 1/2 cup chopped ripe olives 1. 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 size for 20 minutes, stirring occasionally. 2. Meanwhile, in another skillet, heat 1/4 in. of oil. Dip each tortilla in hot oil for 3 seconds on each side or just until limp; drain on paper towels. 3. Top each tortilla with 1/4 cup cheese and 1 tablespoon olives. Roll up and place over beef mixture, spooning some of mixture over the enchiladas. 4. Cover and cook until heated through, about 5 minutes. Sprinkle with remaining cheese; cover and cook until cheese is melted.