Skillet Enchiladas

½ lb. ground beef
¼ c. chopped onion
1 can cream of mushroom soup
1 can enchilada sauce (10 oz.)
½ c. milk
2 tblsp. chopped green chilies
8-10 flour tortillas
2 ½ c. shredded cheddar cheese

In large skillet, brown ground beef & onion; drain. Stir in soup, enchilada sauce, milk and chilies. Reduce heat, cover and simmer 20 minutes. Stirring occasionally. Place ¼ c. cheese on tortilla and roll up. Place tortillas in sauce. Cover and cook until heated through. Sprinkle with more cheese and cover and cook until cheese melts.

From: Good Things Utah