Skillet Enchiladas

Recipe Instructions In a 10-inch skillet brown the ground beef and onion; drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and cook 20 minutes, stirring occasionally. In a small skillet dip the tortillas in a little hot cooking oil just until limp. Drain. Reserving 1/2 cup cheese, place 1/4 cup cheese on each tortilla; sprinkle with olives. Roll up each tortilla. Place in sauce; cover and cook until heated through, 5 minutes. Sprinkle with reserved cheese; cover and cook until cheese melts, about 1 minutes. Again, I got this recipe from the same Better Homes and Gardens "Easy Skillet Meals" cookbook, but I make the following changes: Modified by Jessica A. Walton: I use cream of celery soup, rather than the cream of mushroom, I use whole sliced mushrooms, red peppers or jalapenos (whichever I have on hand) and some diced onions and green peppers within the tortillas. I also use cheddar cheese instead of American and I tend to be a little generous on the cheese. I also put refried beans inside too.