CFTB::Skillet Enchiladas

This week's Cook from the Book Challenge comes from my very own cookbook. I can't remember exactly where I got this recipe (which website) but I've cooked it now for years. My kids love it, I love that it's incredibly easy. It does call for a whole lot of cheese, so if that's a concern to you, sorry. I don't make it too often just because of the large quantity of cheese. But oh my! When you do have a hankering for something like this...dive right in! Delicious!!!

I haven't made this in quite a while, either. I never seem to remember to pull out my recipe card book. As of late, I've been pulling so many recipes from the internet and fellow bloggers sites that my recipe cards are feeling a bit lonely. When I went through my cards, I realized I had so many family favorites in there. That was WHY I put them on a card and into the book in the first place. DOH!

Here's to many more great revisited and/or found recipes from my shelf of cookbooks!!!!

Skillet Enchiladas

1/2 to l lb. ground beef (I use extra lean and only 1/2 lb. The other 1/2 I sub with wheat berries)

1/4 c. chopped onion

1 can cream of mushroom soup

1-10oz. can Enchilada sauce

1/2 c. milk

1-4oz. can diced green chilies

10 corn tortillas

3 c. shredded cheese

In a LARGE skillet, brown ground beef & onion; drain grease. Stir in soup, enchilada sauce, milk and chilies. Reduce heat. Cover & simmer for 20 minutes, stirring occasionally. Soften tortillas between damp towels in microwave about 1 minute. Reserve 1/2 c. cheese. Place about 1/4 c. cheese on each tortilla and roll up. Place tortillas in pan, seam side down, in sauce. Cover & cook until heated through. About 5 minutes.

Sprinkle with reserved cheese; cover & cook until cheese melts.