The Cookbook

Skillet Enchiladas

1 10-3/4 oz. can cream of mushroom soup
1 14 oz. can enchilada sauce (medium)
1/4 c. milk
1 7 oz. can diced green chilies
12 corn tortillas (more, if you need to streeeetch)
2 1/2 cups shredded sharp cheese
7 oz. can sliced ripe olives
1 lb. ground turkey (or lean ground beef)
1/2 chopped onion (optional)

In a skillet brown the turkey (or beef). The key to using turkey is to add nearly a full can of fat free chicken broth when you are browning (turkey doesn't actually brown", it just cooks). (If you use beef, then drain it after browning!) After browned, add the mushroom soup, enchilada sauce, milk and green chilies to skillet; heat until bubbly. Wrap tortillas in a damp paper towel and microwave about 60 to 90 seconds until soft. Sprinkle some cheese and olives on each tortilla, roll up "jelly roll style" and place seam side down in the meat sauce in skillet. Cover and heat thru - about 5 minutes. After you plate servings, top with a few sprinkles cheese and a few slices of olive.

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