Recipe - Skillet Enchiladas

2 cup ALL PURPOSE GROUND MEAT MIX;
thawed
1 2/3 cup CREAMY MUSHROOM SAUCE;
(recipe follows) or
1 cn (10.75 oz) cream of mushroom
soup
1 cn (14 oz) enchilada sauce
One fourth cup Milk
1 cn (4 oz) minced roasted green
chiles
12 Corn tortillas
12 ounce (3 cups) shredded cheddar
cheese
1 cn (2.25 oz) cut or sliced up olives

In a large skillet over medium heat, place ALL PURPOSE GROUND MEAT MIX,
creamy Mushroom Sauce or cream of mushroom soup, enchilada sauce, milk and
green chiles. Stir occasionally until heat through.

Heat tortillas in microwave oven until softened. Place about One fourth cup cheese
and 1 teaspoon slice dolives in center of each tortilla. Roll and Place,
seam side down on top of heated meat mixture. Cover and reduce heat. Simmer
about 3 minutes until cheese melts. Spoon onto serving plates.

Posted to recipeludigest Volume 01 Number 558 by Midian125
Midian125@aol.com on Jan 19, 1998